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 over medium heat, add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onion is translucent, about 5-7 minutes. Drain excess fat.

To the skillet with the beef, add the crushed tomatoes, heavy cream, dried basil, oregano, salt, and pepper. Stir to combine and let simmer for 10 minutes.

Add the cooked orzo to the skillet and stir until well coated with the sauce. Cook for an additional 2-3 minutes until heated through. Serve topped with grated parmesan and chopped parsley.