Begin by bringing a large pot of salted water to a boil. Add the medium pasta shells and cook them according to the package instructions until al dente, about 8-10 minutes. Once cooked, drain the pasta thoroughly and set it aside.

While the pasta is cooking, preheat your oven to 375°F (190°C). Lightly grease a 9x13 baking dish with cooking spray or butter.

In a large skillet over medium heat, add the ground beef. Cook it thoroughly, breaking it apart until browned and no longer pink, about 5-7 minutes. Season with garlic, salt, and pepper. Drain any excess fat.

Add the drained pasta, tomato soup, and water to the skillet with the cooked ground beef. Sprinkle half of the shredded cheddar cheese and stir together for 2-3 minutes over medium heat until well combined.

Pour the mixture into the prepared baking dish, spreading it evenly. Top with the remaining shredded cheddar cheese.

Cover with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes.

For an extra touch, switch to broil for 2-3 minutes to brown the cheese topping. Watch closely to prevent burning.

Let cool for a few minutes before serving. Store leftovers in the fridge for up to 3 days.