In a large skillet over medium heat, add the ground beef and break it into smaller pieces. Brown the beef evenly, stirring occasionally until fully cooked. Drain any excess fat.

Add the chopped onion to the skillet with the browned beef. Sauté for about 3-4 minutes until translucent, then add minced garlic and cook for another minute until fragrant.

Pour in the diced tomatoes, Italian seasoning, salt, and pepper. Stir well and allow the mixture to simmer for a couple of minutes.

Add orzo pasta and 2 cups of water to the skillet. Stir to combine and bring to a boil, then reduce heat to low. Let simmer for about 10 minutes, stirring occasionally until the orzo is cooked and has absorbed most of the liquid.

Once the orzo is cooked, stir in the heavy cream and cook for another 2-3 minutes until heated through and slightly thickened.

Serve hot, topped with grated Parmesan cheese and garnished with fresh basil if desired.