Take the frozen peas out of your freezer to start thawing. Then, use a large, high-sided skillet or Dutch oven to brown the ground beef on medium heat.
Add tomato sauce and diced tomatoes, water, salt, and spices. Bring to a boil.
Add the pasta, breaking the spaghetti in half. Stir to keep from sticking together.
Reduce the heat and simmer the sauce and pasta, covered with a lid, for 15 to 18 minutes, stirring every 2 or 3 minutes. Add more water if necessary, (the pasta will keep absorbing liquid once off the heat).
Test the pasta for tenderness.
When nearly al dente, add the peas and diced cheese, stir gently to combine.
Keep the stove on for another minute then turn it off. Let the dish rest for 1 or 2 minutes, and the cheese get melted.