In Dutch oven, cook beef over medium heat until no longer pink; drain. Add tomatoes, water, soup mix, Italian seasoning, and, if desired, pepper flakes. Bring to boil. Stir in macaroni. Reduce heat; cover and simmer for 8 to 9 minutes or until macaroni is tender
Remove from heat; stir in Parmesan. Sprinkle with mozzarella. Cover and let stand for 2 minutes or until cheese is melted.