Chef Jake Thompson - Skillet Meal Specialist
👨‍🍳 One-Pan Pro

Recipe by Mitchell

🎓 Home Cooking Expert ⏰ 15+ Years Experience 🍽️ Family Meal Master

❤️ My Recipe Story

"This recipe was inspired by the need for comfort food without the pile of dishes. I wanted to combine the heartiness of a pasta bolognese with the creamy texture of risotto, but with half the effort. The result is this orzo skillet that has become a staple in my home."

Jake specializes in practical, flavor-packed meals for busy families. He focuses on techniques that minimize cleanup while maximizing flavor, proving that great food doesn't require a commercial kitchen.

View All Mitchell's Recipes →
Creamy tomato beef and orzo pasta in a cast iron skillet with melted cheese pull, garnished with thyme and red chilies

Why Orzo is the Perfect Skillet Pasta

Orzo, a rice-shaped pasta, is ideal for one-pan meals because it releases starch as it cooks, naturally thickening the sauce without needing heavy cream. It absorbs the beef broth and tomato flavors far better than larger pasta shapes, resulting in a risotto-like creaminess.

Cooking the pasta directly in the sauce not only saves a pot but creates a deeper flavor profile. The key is the ratio of liquid to pasta—too little and it's dry, too much and it's soup. This recipe hits the perfect balance for a glossy, rich finish.

💡 Professional Tip

Toast the dry orzo in the skillet with the beef fat and aromatics for 1 minute before adding the liquid. This brings out a nutty flavor and helps the pasta hold its shape during simmering.

Frequently Asked Questions

Absolutely. Ground turkey or chicken works well. You might want to add a splash more olive oil or a little chicken bouillon to boost the richness since poultry is leaner.

Stirring is key! Because orzo is small and starchy, it settles easily. Stir the skillet every 2-3 minutes while simmering, and ensure your heat is on low, not medium.

Yes, simply omit the red pepper flakes and the fresh chili garnish. It will still be delicious and flavorful, making it perfectly kid-friendly.

Chicken broth or vegetable broth are great substitutes. In a pinch, water mixed with bouillon cubes or paste works perfectly fine.

definitely. Diced zucchini, spinach, or mushrooms are great additions. Add mushrooms with the onions, or stir in spinach at the very end until wilted.

Pasta dishes can be tricky to freeze as the pasta may become soft upon reheating. It is best enjoyed fresh or refrigerated for up to 3 days.

If using 90/10 beef, you likely won't need to drain. If using 80/20, you may want to spoon out excess grease before adding the vegetables to prevent the sauce from being oily.

Rice requires different liquid ratios and cooking times. If swapping, use long-grain white rice, increase liquid by 1/2 cup, and cook for about 15-18 minutes.

Recipe Troubleshooting Guide

✅

Mushy Pasta

Problem: The orzo turned out too soft and gummy

Solution: Reduce simmering time. Orzo cooks quickly; check it at the 8-minute mark. It continues to cook in the residual heat.

✅

Too Soupy

Problem: There is too much liquid left in the pan

Solution: Remove the lid and simmer for an extra 2-3 minutes to let the liquid reduce. Adding the cheese will also thicken it.

✅

Crunchy Pasta

Problem: The liquid is gone but the pasta is hard

Prevention: Add 1/4 cup of hot water or broth, stir, cover, and cook for another 2-3 minutes. Repeat if necessary.

✅

Bland Flavor

Problem: The dish lacks depth

Recovery: Add a splash of Worcestershire sauce, more salt, or a tablespoon of tomato paste. Fresh herbs at the end also wake up the flavors.

✅

Cheese Clumping

Problem: Cheese didn't melt smoothly

Prevention: Remove the pan from the heat source before stirring in the cheese. If the sauce is boiling, the cheese proteins can seize and separate.

✅

Flavor Balance Issues

Too Sweet: Add a splash of apple cider vinegar or lemon juice

Too Salty: Stir in a splash of cream or add a handful of spinach

Bland: Increase garlic and red pepper flakes, or use a sharper cheddar

Mise en place for beef orzo skillet showing ground beef, uncooked orzo, chopped peppers, onions, broth, and spices

Choosing Your Ingredients

For this recipe, a lean ground beef (90/10) is preferred because you are keeping all the juices in the pan. If you use a fattier blend, the final sauce might feel heavy. The green bell peppers add a necessary fresh crunch and slight bitterness to cut through the rich tomato sauce.

Fresh thyme is the secret weapon here. While dried oregano does the heavy lifting during the simmer, finishing with fresh thyme adds an aromatic brightness that lifts the entire dish. Don't skip the fresh herbs if you can avoid it!

Essential Ingredient Notes

  • Orzo Pasta: Look for high-quality durum wheat semolina orzo. It holds its texture better than softer wheat varieties during the absorption method.
  • Mozzarella: Buy a block and shred it yourself. Pre-shredded cheese has anti-caking agents that prevent it from melting into that perfect creamy stretch.
  • Smoked Paprika: Use smoked, not sweet, paprika. It gives the dish a subtle 'cooked over fire' flavor that mimics a long-simmered ragu.
Close up of the skillet simmering with steam rising, showing the orzo plumping up in the red sauce

Mastering the One-Pan Method

The beauty of this dish is the absorption method. Unlike boiling pasta separately, cooking it in the broth infuses the pasta with flavor from the inside out. However, heat management is crucial. A violent boil will evaporate the liquid before the pasta is cooked; a gentle simmer is perfect.

Don't walk away during the simmering phase. Starch tends to settle at the bottom of cast iron. A quick stir every few minutes ensures even cooking and prevents a burnt layer on the bottom of your skillet.

The Cheese Fold

Fold half the cheese into the pasta *off the heat* to create a creamy binder, then sprinkle the rest on top. This gives you both a creamy sauce and a cheesy crust.

One-Pan Creamy Spicy Beef Orzo

Prep 10 min
Cook 20 min
Serves 4 servings
Level Easy

📋 Ingredients

The Base

  • 700ml beef broth
    Base liquid for cooking pasta
  • 400g crushed tomatoes
    Adds body and acidity
  • 250g orzo pasta
    Rice-shaped pasta
  • 120g Mozzarella cheese
    Shredded, for creaminess
  • Fresh thyme
    For garnish
  • Red chili pepper
    Sliced, for garnish

The Sauce & Pasta

  • 450g ground beef
    90/10 lean blend
  • 1 green bell pepper
    Diced
  • 1 yellow onion
    Finely diced
  • 3 cloves garlic
    Minced
  • 1 tsp smoked paprika
    For smoky depth
  • 1 tsp dried oregano
    Classic Italian herb
  • 1/2 tsp red pepper flakes
    Optional heat

Instructions

  1. Brown the Beef

    Heat olive oil in a large cast-iron skillet over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon, about 5-6 minutes. Drain excess fat if necessary.

  2. Sauté Vegetables

    Add the diced onion and green bell pepper to the skillet. Cook for 3-4 minutes until softened. Stir in the garlic, smoked paprika, oregano, and red pepper flakes, cooking for another minute until fragrant.

  3. Simmer the Orzo

    Stir in the uncooked orzo, crushed tomatoes, and beef broth. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes, stirring occasionally to prevent sticking, until the orzo is tender and most liquid is absorbed.

  4. Melt the Cheese

    Remove from heat. Stir in half of the mozzarella cheese until melted and creamy. Top with the remaining cheese and cover for 1-2 minutes until the top layer is melted.

  5. Garnish and Serve

    Garnish with sliced red chilies and fresh thyme sprigs. Serve immediately directly from the skillet.

Recipe Notes & Tips

Make It Creamier

For an extra indulgent version, stir in 2 tablespoons of heavy cream or mascarpone just before adding the cheese.

Serving Suggestions

This is a complete meal in itself, but it pairs beautifully with a simple arugula salad with lemon vinaigrette to cut the richness.

Leftovers

Reheat gently on the stove with a splash of water or broth to loosen the sauce, as the orzo will absorb liquid while stored.