Beef Mozzarella Bake

Here's another college recipe... our neighbor brought it over one night after I came home from the hospital after having my first baby-Scott. I make it at least once a month and love it because it's so simple yet super yummy and I always have the ingredients on hand. It's much easier to throw together than lasagna too.

Beef Mozzarella Bake
Recipe by Shelley and Blake (can't remember their last name!)

1 pound lean ground beef
1 can condensed tomato soup, italian if you can find it
1 can condensed cream of mushroom soup
1 1/4 cups water
1 tsp dried basil leaves
1/2 tsp Italian spices (only if you can't find the Italian tomato soup)
1/4 tsp pepper
1 garlic clove or 1/4 tsp garlic powder
1 1/2 cups shredded mozzarella cheese, divided
4 cups hot cooked bow tie pasta (about 3 cups uncooked)

Cook your noodles if they aren't already and drain well. In a medium sized skillet, cook beef until browned and drain off fat. In a large bowl, mix together the beef, soups, water, all of the spices and 1 cup of the cheese. Stir in the cooked noodles and pour into a 2 quart baking dish. Bake at 400 degrees for 25 minutes. Stir, and sprinkle the remaining 1/2 cup cheese over the top. Bake another 5 minutes until the cheese is melted.