2 lb. ground round
3 c. water
8 oz. uncooked elbow macaroni
1 (26 oz.) jar pasta sauce
2 c. (8 oz.) shredded Mozzarella cheese
1 c. (4 oz.) shredded Parmesan cheese

Cook ground round in a large skillet over medium heat 8 minutes, stirring until it crumbles and is no longer pink; drain well and return to skillet. Stir in 3 cups of water and bring to a boil; stir in pasta. Reduce heat; cover and simmer, stirring often, 15 to 18 minutes or until pasta is tender. Stir in pasta sauce; sprinkle with Mozzarella and Parmesan cheeses. Cover and cook 4 to 5 minutes or until cheeses are melted.