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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic; drain and return to skillet. Preheat oven to 350 degrees F (175 degrees C). Stir condensed cream of mushroom soup, water, and condensed tomato soup into skillet. Stir pasta into meat and soup mixture; mix together well. Spread mixture into a 9x13 inch baking dish; top with Cheddar cheese. Bake in preheated oven for 20 to 30 minutes; serve.
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