COOK the beef, onion and Italian seasoning in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate the meat. Pour off any fat.
STIR the soup, water and corn in the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the corn is tender. Stir in the pasta cook until the mixture is hot and bubbling. Sprinkle with the cheese.