Ingredients
Scale
- 1 tablespoon oil
- 10 ounces lean ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- 3/4 cup orzo
- 3 cups prepared marinara sauce
- 1/2 cup water
- 1 cup half-and-half, divided
- 3 tablespoons mascarpone cheese
- 3/4 cup shredded fontina cheese
- 1/4 cup shredded Parmesan cheese
Instructions
- Heat oil in a large cast iron skillet over medium heat until hot, about 3 minutes.
- Add ground beef; cook and stir, breaking up clumps with a spatula, for a few minutes.
- Stir in onion, garlic, and Italian seasoning. Continue cooking until beef is browned, 5 to 8 minutes.
- Sprinkle orzo pasta on top of the mixture. Stir in marinara sauce, water, and 1/2 cup half-and-half.
- Cover and simmer on medium-low heat for 15 minutes.
- Remove lid, stir in remaining 1/2 cup half-and-half and mascarpone.
- Spread mixture in the skillet and top with shredded fontina and Parmesan.
- Preheat the oven’s broiler, placing a rack about 6 inches from the heat source.
- Broil until cheese is golden and melted, about 3 minutes.
Notes
- Store leftovers in the fridge for up to 3 days.
- Orzo is a rice-shaped pasta that cooks quickly.
- Pairs well with a side salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop and Broiling
- Cuisine: Italian-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 8g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg