Beef and Mozzarella Bake

1 lb. ground beef

1 tsp. dried basil, crushed

1/4 tsp. black pepper

1/8 tsp. garlic powder

1 can Italian Tomato soup

1 can Cream of Mushroom soup

1 1/4 c. water

1 1/2 c. shredded mozzarella cheese (6 oz.)

4 c. cooked medium shell macaroni (about 3 c. dry)

In a 10-inch skillet over medium-high heat, cook beef, basil, black pepper and garlic until browned, stirring to separate meat. Spoon off fat.

Stir in soups, water and 1 c. mozzarella, then add macaroni. Spoon mixture in two-quart oblong baking dish. Sprinkle with remaining 1/2 c. mozzarella. Bake at 400 degrees for 25 minutes or until hot and bubbly.