In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

Add the ground beef to the skillet, breaking it up with a spoon. Cook until the beef is browned and cooked through, about 5-7 minutes. Drain any excess fat if needed.

Stir in the diced tomatoes (with juices), heavy cream, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.

Meanwhile, cook the orzo pasta according to package instructions in a separate pot. Drain and set aside.

Once the tomato cream sauce is simmering, add the cooked orzo to the skillet and mix well to combine. Allow it to cook for an additional 2-3 minutes to heat through.

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