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Cook the Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
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Brown the Beef: While the pasta cooks, brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon. Once fully cooked, drain off any excess grease.
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Sauté Aromatics: Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 4-5 minutes, until the onion is softened and fragrant.
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Create the Sauce: Stir in the tomato sauce, diced tomatoes (with their juices), Worcestershire sauce, oregano, basil, salt, and pepper. Bring the mixture to a simmer and let it cook for 5 minutes to allow the flavors to meld.
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Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Layer the Casserole:
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Spread half of the cooked macaroni in an even layer on the bottom of the prepared dish.
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Spoon half of the beef and tomato mixture over the pasta.
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Add the Cheese Topping: Sprinkle the shredded cheddar cheese evenly over the final layer.
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Bake to Perfection: Bake for 20-25 minutes, until the cheese is melted, bubbly, and lightly golden around the edges.
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Serve: Let the casserole rest for 5 minutes after removing it from the oven. Garnish with fresh parsley for a pop of color, then scoop and serve warm!
