Preheat oven to 375F. Spray a 9x13 pan with nonstick spray.

Cook pasta according to package directions. (Cook al dente o)r firm to the bite). Reserve 1/2 cup pasta water for later if needed.

In a large skillet, while pasta is cooking, brown ground beef over medium high heat.

Drain if desired.

To the skillet, or a large bowl if skillet not large enough, add the pasta, two cans of tomato soup, ½ cup water, and half the shredded cheese.

Stir to combine.

Pour into the prepared dish and top with remaining cheese.

Cover with foil and bake 20 minutes.

Remove foil and return to oven.

Cake for an additional 10 minutes or until the cheese is melted and the casserole is bubbly.

Remove and serve.

Enjoy!