Preheat the oven to 350°F (175°C).

In a skillet, brown the ground beef over medium heat until fully cooked.

Drain any excess fat from the skillet.

Add diced tomatoes, bell peppers, garlic powder, onion powder, salt, and pepper to the skillet. Stir well.

In a large bowl, combine the cooked pasta and cream of mushroom soup.

Mix the beef mixture into the pasta mixture until evenly combined.

Transfer the mixture into a greased casserole dish.

Top with shredded cheese.

Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let it sit for a few minutes before serving.