1 tablespoon oil
10 ounces lean ground beef
1 small onion
3 cloves garlic, minced, or more to taste
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
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 to cook and stir until beef is browned and crumbly, 5 to 8 minutes total.
Sprinkle orzo pasta on top of mixture. Stir in marinara sauce, water, and 1/2 cup half-and-half. Cover; reduce heat to medium-low, and cook at a low simmer for 15 minutes.
Remove lid, stir in remaining 1/2 cup half-and-half and mascarpone. Spread mixture out in the skillet, and top with shredded fontina and Parmesan.
Preheat the oven’s broiler, and place a rack about 6 inches from the heat source.
Broil until cheese is golden and melted, about 3 minutes.
