Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

In a large skillet, cook the ground beef over medium-high heat until no longer pink. Drain off any excess grease.

Add the chopped onion and minced garlic to the skillet and cook until the onion is soft and translucent, about 5 minutes.

Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally.

Add the cooked elbow macaroni to the skillet and stir until everything is well combined.

Pour half of the meat and pasta mixture into the prepared baking dish. Sprinkle with 1 cup of mozzarella cheese.

Top with the remaining meat and pasta mixture. Sprinkle the remaining 1 cup of mozzarella cheese and the Parmesan cheese over the top.

Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.