- Cook and drain the pasta according to the package directions.
- Meanwhile, preheat your oven to 375 degrees and grease and 9×13 baking dish.
- In a large skillet, brown and chop the ground beef with garlic powder, salt and pepper (or any seasoning of your choice).
- Add the cooked pasta, tomato soup, a half cup of water and HALF of the cheese to your skillet with the browned beef; stir and cook for 2-3 minutes over medium heat.
- Pour the mixture into your greased dish and top with the remaining cheese.
- Cover with foil and bake for 20 minutes. Uncover and continue baking for an additional 10 minutes (I also like to turn the broiler on for the last 2-3 minutes to brown the cheese).
- Serve immediately and store any leftovers in the fridge for up to 3 days.
Recipe Notes
- You don’t have to use mozzarella for this dish if you’d rather use 100% cheddar instead. Your preference! I like the mozzarella because it makes the cheese stringy.
- You can also add a diced onion or onion powder to the beef mixture. My family doesn’t care much for onion, so I leave it out.
