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Heat the olive oil in a large saute pan over medium-high heat.
Add the ground beef and tomatoes to the pan and cook, occasionally stirring and breaking up the ground beef and tomatoes with a spatula, for about 8 minutes.
Stir in the cornstarch, garlic, oregano, parsley, basil, 1 ½ tsp salt, and ½ tsp black pepper until well combined.
Stir in the water and bring to a boil.
When the water begins to boil stir in the penne and return to a boil then reduce heat to medium-low.
Place a lid on the pan and simmer over medium-low heat, stirring occasionally, until pasta is tender, about 15 minutes.
Take the lid off the pan and continue to cook, uncovered and occasionally stirring, for about 8 more minutes or until the pasta has absorbed most of the liquid.
Take the pan off the heat and stir in the shredded mozzarella.
Taste and season with additional salt & pepper if needed.