In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until softened, about 3-4 minutes.

Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat.

Stir in salt, black pepper, and Italian seasoning.

Add the canned diced tomatoes (with juices) to the beef mixture. Stir and simmer for 5 minutes.

Reduce heat to low and stir in the heavy cream and grated parmesan cheese. Cook until the sauce is heated through, about 3-5 minutes.

Add the cooked orzo to the skillet with the sauce, stirring to combine. Heat through for 2 minutes.

Serve hot, garnished with fresh basil.