Stovetop Italian Macaroni

1 Pound Ground Beef
1 Can (28 Ounces) Diced Tomatoes, Undrained
2 Cups Water
1 Envelope Onion Soup Mix
1 Teaspoon Italian Seasoning
Teaspoon Red Pepper Flakes, Optional
2 Cups Uncooked Elbow Macaroni
Cup Grated Parmesan Cheese
1 Cup (4 Ounces) Shredded Part-Skim Mozzarella Cheese

1. Cook beef over medium heat in a Dutch oven until no longer pink; drain. Add the tomatoes, water, soup mix, Italian seasoning and pepper flakes if desired. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender.
2. Remove from heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted.

Credit: Taste of Home: Simple & Delicious – October/November 2011