Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or butter.

In a large pot, bring salted water to a boil and add the small pasta shells. Cook until al dente, about 7-10 minutes, then drain.

In a large skillet over medium heat, cook the ground beef for about 5-7 minutes until browned, seasoning with salt, pepper, garlic powder, and onion powder.

Stir in the cooked pasta, both cans of tomato soup, and the water. Carefully mix everything and fold in half of the shredded cheese.

Taste the mixture and adjust the seasoning as necessary for a well-balanced flavor.

Transfer the pasta mixture to the greased baking dish and evenly spread it out. Top with the remaining shredded cheese.

Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until golden brown.

Let cool for a few minutes before serving. Dish out and enjoy!