Beef and Mozzarella Cheese - serves 6

1 pound lean ground beef
4 cups hot cooked medium shell macroni or elbow macaroni
1 can condensed Italian tomato soup, undiluted
1 can condensed cream of mushroom soup, undiluted
1 1/4 cups water
1 1/2 cups (6 ounces) shredded mozzarella cheese, divided
1 tsp dried basil
1/2 tsp pepper
1/8 tsp garlic powder or 1 garlic clove, minced

In a medium skillet over medium high heat, cook beef until browned, stirring to separate meat; drain.
Add macaroni, soups, water, 1 cup cheese, basil, pepper and garlic powder.
Spoon into a 2 quart shallow baking dish.
Bake at 400 for 20 minutes or until hot. Stir.
Sprinkle remaining cheese over beef mixture.
Bake 5 minutes more or until cheese is melted.