Brown 1 pound ground beef in a large skillet; drain any excess fat.
Add contents of jar and 2 ½ cups hot water (plus 1 cup milk if you used cheese powder).
Stir well, bring to a boil, then reduce heat to low.
Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and sauce thickens.
Let stand 5 minutes before serving.
Optional: Stir in ½ cup shredded mozzarella at the end for that ooey-gooey “lasagna” finish.
