Orzo means 'barley' in Italian, but this rice-shaped pasta was actually invented in 1958 to mimic Greek kritharaki.
Beef & Tomato Orzo with a Cheesy Top
Dive into a warm bowl of Beef & Tomato Orzo, where tender beef mingles with perfectly cooked orzo in a rich, savory sauce. Crowned with a gooey layer of melted cheese, this comforting dish is the ultimate weeknight winner. Get ready to savor every cheesy bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2 tsp garlic purée (10 ml)
- 1 onion, finely diced
- Small handful fresh parsley, chopped
- 2 tbsp tomato purée (30 ml)
- 400g chopped tomatoes (14.1 oz)
🥩Meat & Seafood(2)
- 500g lean beef mince (1.1 lbs)
- 650ml hot beef stock (22 fl oz)
🥛Dairy & Eggs(1)
- 120g cheddar, Red Leicester & mozzarella mix (4.24 oz)
🫙Pantry Staples(2)
- Spray oil
- 300g orzo (10.6 oz)
🧂Spices & Seasonings(2)
- 1 tsp dried oregano (5 ml)
- Salt and black pepper
👨🍳 Instructions
- 1
Heat a large frying pan over medium-high heat and spray lightly with oil.
- 2
Add the beef mince and cook for 3-4 minutes until browned.
- 3
Add the onion and cook for 3-4 minutes until softened. Stir in the garlic for 30 seconds then add in the tomato purée and cook for 1 minute.
- 4
Add the chopped tomatoes, stock, oregano and seasoning. Bring to a simmer.
- 5
Stir in the orzo and cook over medium heat for 12-15 minutes, stirring regularly, until tender and thickened adding more stock if needed.
- 6
Sprinkle over the cheese, cover with a lid for 2-3 minutes until melted.
- 7
Finish with fresh parsley before serving.
💡 Pro Tips
- ✓Brown the beef mince in small batches without overcrowding to achieve proper Maillard reaction at 300°F+ surface temperature, which develops complex umami flavors.technique300°F+ surface temp
- ✓Cook tomato purée for exactly 1 minute to caramelize natural sugars and eliminate raw acidity without burning, which occurs at 320°F.timing1 minute
- ✓Use a 3:1 ratio of stock to orzo by volume and add hot stock incrementally to prevent temperature shock that causes uneven starch release.ingredient3:1 ratio
- ✓Stir the orzo every 2-3 minutes during cooking to release starches gradually for natural thickening without breaking the pasta structure.timing2-3 minutes
- ✓Remove pan from heat before adding cheese and cover immediately to create steam chamber at 180-200°F for even melting without separation.technique180-200°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Orzo means 'barley' in Italian, but this rice-shaped pasta was actually invented in 1958 to mimic Greek kritharaki.
Beef & Tomato Orzo with a Cheesy Top
Dive into a warm bowl of Beef & Tomato Orzo, where tender beef mingles with perfectly cooked orzo in a rich, savory sauce. Crowned with a gooey layer of melted cheese, this comforting dish is the ultimate weeknight winner. Get ready to savor every cheesy bite!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2 tsp garlic purée (10 ml)
- 1 onion, finely diced
- Small handful fresh parsley, chopped
- 2 tbsp tomato purée (30 ml)
- 400g chopped tomatoes (14.1 oz)
🥩Meat & Seafood(2)
- 500g lean beef mince (1.1 lbs)
- 650ml hot beef stock (22 fl oz)
🥛Dairy & Eggs(1)
- 120g cheddar, Red Leicester & mozzarella mix (4.24 oz)
🫙Pantry Staples(2)
- Spray oil
- 300g orzo (10.6 oz)
🧂Spices & Seasonings(2)
- 1 tsp dried oregano (5 ml)
- Salt and black pepper
👨🍳 Instructions
- 1
Heat a large frying pan over medium-high heat and spray lightly with oil.
- 2
Add the beef mince and cook for 3-4 minutes until browned.
- 3
Add the onion and cook for 3-4 minutes until softened. Stir in the garlic for 30 seconds then add in the tomato purée and cook for 1 minute.
- 4
Add the chopped tomatoes, stock, oregano and seasoning. Bring to a simmer.
- 5
Stir in the orzo and cook over medium heat for 12-15 minutes, stirring regularly, until tender and thickened adding more stock if needed.
- 6
Sprinkle over the cheese, cover with a lid for 2-3 minutes until melted.
- 7
Finish with fresh parsley before serving.
💡 Pro Tips
- ✓Brown the beef mince in small batches without overcrowding to achieve proper Maillard reaction at 300°F+ surface temperature, which develops complex umami flavors.technique300°F+ surface temp
- ✓Cook tomato purée for exactly 1 minute to caramelize natural sugars and eliminate raw acidity without burning, which occurs at 320°F.timing1 minute
- ✓Use a 3:1 ratio of stock to orzo by volume and add hot stock incrementally to prevent temperature shock that causes uneven starch release.ingredient3:1 ratio
- ✓Stir the orzo every 2-3 minutes during cooking to release starches gradually for natural thickening without breaking the pasta structure.timing2-3 minutes
- ✓Remove pan from heat before adding cheese and cover immediately to create steam chamber at 180-200°F for even melting without separation.technique180-200°F