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 meat. Pour off fat.

Stir the soup, water and corn in the skillet and heat to a boil. Reduce the heat to low. Cook and cover for 5 minutes or until the corn is tender. Stir in the pasta and cook until the mixture is hot and bubbling. Sprinkle with cheese.