Ingredients
1 pound ground beef1 can (28 ounces) diced tomatoes, undrained2 cups water1 envelope onion soup mix1 teaspoon Italian seasoning1/4 teaspoon crushed red pepper flakes, optional2 cups uncooked elbow macaroni1/2 cup grated Parmesan cheese1 cup shredded part-skim mozzarella cheese
Preparation
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, soup mix, Italian seasoning and, if desired, pepper flakes. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender.
Remove from the heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted.
