Heat your skillet over medium-high heat and add the ground beef, breaking it apart with a wooden spoon. Cook until browned and fragrant, about 5 minutes, then drain excess fat.
Add the uncooked pasta to the skillet and stir to coat with the rendered beef and juices. Pour in the sauce and water or broth, stirring well to combine.
Bring the mixture to a gentle simmer, then reduce heat to medium, cover the skillet, and cook for about 10 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
Uncover the skillet and sprinkle the shredded mozzarella cheese evenly over the top. Continue cooking uncovered for 2-3 minutes until the cheese melts and starts to bubble and turn golden.
Remove from heat and let the lasagna sit for a minute, allowing the cheese to settle. Season with salt and pepper to taste, then serve hot with a fresh garnish if desired.
