Cook pasta according to package directions and drain.

In a Dutch oven, cook ground beef, chopped onion, and minced garlic over medium heat until beef is no longer pink, breaking it into crumbles. Drain excess fat.

Stir in Italian diced tomatoes, meatless spaghetti sauce, finely chopped fresh kale, thawed frozen peas, garlic powder, and pepper.

Bring the mixture to a boil.

Reduce heat and simmer, uncovered, until kale is tender, about 8-10 minutes.

Stir cooked pasta into the sauce.

Serve with grated Parmesan cheese, if desired.