Ingredients

• 500 g ground beef
• 1 medium onion, finely chopped
• 1 (400 g) can tomato soup
• 1 1/2 cups water
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 cup packed cheddar cheese
• 1/2 cup gruyere
• 2 -3 tablespoons parmesan cheese or 2 -3 tablespoons gruyere, extra to sprinkle over the top
• 3 cups uncooked medium pasta shells

Instructions

1. Bring some water to boil in a large pan, add a little olive oil and cook pasta al dente, you do not want it to be to soft as there is extra cooking in the oven.

2. Brown beef in a pan, remove and wipe pan clean, heat a small amount of oil in pan add onion cook until onion softens.

3. Retuen beef to pan with soup, water, garlic, parsley, oregano and cheeses stir to combine and continuing stirring until all the cheese has melted. Stir in pasta.

4. Transfer mixture to an oven proof dish, sprinkle with parmesan and gruyere cheese. Bake in a 180°c oven until top browns about 8 Min's.

5. Serves 4-6 depending on appetites, it will keep a couple of days in the fridge so the leftovers make a good quick lunch you can reheat in the microwave.