In a large stove-top skillet, add oil and saute ground meat until browned -
about 5 minutes.
In a mason jar, combine milk and flour and shake (shake, shake).
Back to the skillet - stir in tomato paste, milk mixture, garlic, oregano, salt, shredded cheese. Bring to gentle simmer.
Meanwhile, cook penne in salted boiling water until tender - about 10-12 minutes.
When the pasta is nearly done, stir the frozen peas into the skillet.
Once the pasta is tender, drain and carefully add to ground beef mixture, folding in until the pasta is well-coated.
Serve with grated cheddar and freshly chopped parsley. Enjoy!