Ingredients
1 tablespoon oil
280 grams lean ground beef
1 small onion, diced
3 cloves garlic, minced (or more to taste)
1/2 teaspoon Italian seasoning
Salt and pepper to taste
140 grams orzo pasta
720 milliliters prepared marinara sauce
120 milliliters water
240 milliliters half-and-half, divided
45 grams mascarpone cheese
85 grams shredded fontina cheese
25 grams shredded Parmesan cheese
Directions
Step 1
In a large cast iron skillet, heat the oil over medium heat for about 3 minutes. Add the ground beef and cook, breaking up clumps with a spatula, until browned and crumbly, about 5 to 8 minutes. Stir in the onion, garlic, and Italian seasoning, and continue to cook for a few more minutes.
Step 2
Sprinkle the orzo pasta over the beef mixture. Stir in the marinara sauce, water, and 120 milliliters of half-and-half. Cover the skillet, reduce the heat to medium-low, and simmer for 15 minutes.
Step 3
Remove the lid and stir in the remaining 120 milliliters of half-and-half and mascarpone cheese. Spread the mixture out in the skillet and top with the shredded fontina and Parmesan cheeses.
Step 4
Preheat the oven's broiler and position a rack about 15 centimeters from the heat source. Broil the skillet until the cheese is golden and melted, about 3 minutes.