Instructions

• Heat a large skillet over medium heat. Add 1 pound ground beef and 1 medium onion (diced). Cook, breaking the beef into pieces, until the beef is no longer pink and the onion is softened, about 5–7 minutes.
• Carefully drain and discard any grease from the skillet.
• Return the skillet to medium heat and add 1 (28-ounce) can crushed tomatoes, 1 cup water, 1 teaspoon Italian seasonings, and 2 1/2 teaspoons Dijon mustard. Stir to combine and bring the mixture to a boil.
• Stir in 2 cups pasta, cover the skillet, and reduce the heat to a simmer. Season with salt and pepper to taste. Cook for 25 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
• Remove the lid and stir in 1 cup shredded sharp cheddar cheese until melted and evenly distributed.
• Stir in 1 cup diced dill pickle until combined. Taste and adjust salt and pepper if needed.
• Serve the skillet hot.