Beefy Pasta Casserole

This recipe is one of my favorites. I've made it many times over. This post is dedicated to Shannon, a wife and mother of 2 boys. I hope Logan & Ryland will enjoy this recipe as much as I have.

• 1 lb. ground beef
• 1 Tbsp. dried oregano leaves, crushed
• 2 cans (10 3/4 oz. each) Campbell's Condensed Tomato Soup
• 1 soup can water
• 1/2 of a 16-oz. package (4 cups) uncooked corkscrew-shaped pasta (rotini)
• 1 container (15 oz.) ricotta cheese
• 1 cup shredded mozzarella cheese (4 oz.)

Cook the beef and oregano in a 12-inch skillet over medium-high heat until the beef is well browned, stirring frequently to break up meat. Pour off any fat.
Stir the soup, water and pasta in a 13x9x2-inch (3-quart) shallow baking dish. Add the beef mixture and ricotta cheese and stir to coat. Cover.
Bake at 375 degrees F. for 30 minutes or until hot and bubbly. Sprinkle with the mozzarella cheese. Let stand for 5 minutes or until the cheese melts.
6 Servings
Source: Campbell's Casseroles