Heat olive oil in a large deep skillet over medium heat. Add the ground beef and cook for 6 to 8 minutes, breaking the meat apart into small crumbles with a wooden spoon as it cooks. Continue cooking until the beef is fully browned and no pink remains. Carefully drain excess grease from the skillet if needed.

Add the diced onion to the skillet with the cooked ground beef. Stir and cook for about 4 minutes until the onions soften and become slightly translucent. Add the minced garlic and cook for another 30 seconds to 1 minute while stirring often until fragrant.

Sprinkle the Italian seasoning, paprika, salt, and black pepper over the beef mixture. Stir well so the seasonings coat the meat evenly. Pour the diced tomatoes with their juices into the skillet and stir everything together. Let the mixture cook for 2 minutes to build flavor.

Add the uncooked orzo pasta to the skillet. Slowly pour in the beef broth while stirring so the orzo spreads evenly throughout the pan. Make sure most of the pasta is covered by liquid before continuing.

Bring the mixture to a gentle boil over medium heat. Reduce the heat to medium-low and cover the skillet with a lid. Let the orzo simmer for 10 to 12 minutes, stirring every few minutes to prevent sticking. Cook until the pasta is tender and most of the liquid has been absorbed. Add a splash of extra broth if needed during cooking.

Lower the heat to low and slowly stir in the heavy cream. Add the shredded mozzarella cheese and grated parmesan cheese. Stir continuously until the cheese fully melts and the sauce becomes smooth, creamy, and rich.

Remove the skillet from the heat and let it rest for 5 minutes before serving. Sprinkle chopped parsley over the top and serve warm.