Beef & Mozzarella Bake

1 pound ground beef
1 can (11 1/8 ounces) Condensed Italian Tomato Soup
1 can (10 3/4 ounces) Condensed Cream Of Mushroom Soup
1 1/4 cups water
1 teaspoon dried basil leaves, crushed
1/4 teaspoon pepper
1/8 teaspoon garlic powder or 1 clove garlic, minced
1 1/2 cups shredded mozzarella cheese (6 ounces)
4 cups hot cooked medium shell macaroni (about 3 cups uncooked)

In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add soups, water, basil, pepper, garlic powder, 1 cup cheese and macaroni. Spoon into 2-quart shallow baking dish.
Bake at 400 degrees for 20 minutes or until hot. Stir. Sprinkle remaining cheese over beef mixture. Bake 5 minutes more or until cheese is melted. Serves 6.

Variation: Substitute 4 cups hot cooked elbow macaroni (about 2 cups uncooked) for shell macaroni.

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