1. Preheat the oven to 400°F. Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes until softened.

2. Add the ground beef and cook until browned, breaking it into small crumbles as it cooks. Drain any excess grease if needed.

3. Stir in the minced garlic, Italian seasoning, paprika, salt, and black pepper. Cook for 30 seconds until fragrant.

4. Add the tomato paste and stir well to coat the beef mixture evenly.

5. Pour in the diced tomatoes and beef broth, then bring the mixture to a gentle simmer.

6. Stir in the uncooked orzo and cook for 5 to 7 minutes, stirring occasionally, until the orzo begins to soften and most of the liquid is absorbed.

7. Sprinkle the mozzarella and Parmesan evenly over the top.

8. Transfer the skillet to the oven and bake for 10 to 12 minutes, until the cheese is melted and bubbly.

9. Remove from the oven and let it rest for 5 minutes before serving.

10. Finish with chopped parsley and serve warm.