Step 1: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess fat.
Step 2: Add the chopped onion to the skillet with the beef and cook until softened, about 3-5 minutes. Stir in the minced garlic, Italian seasoning, salt, and pepper, and cook for 1 minute more until fragrant.
Step 3: Pour in the diced tomatoes (undrained), tomato sauce, beef broth, and water. Stir to combine, scraping up any browned bits from the bottom of the pan.
Step 4: Bring the mixture to a boil, then add the elbow macaroni. Stir well to ensure the pasta is submerged in the liquid. Reduce the heat to medium-low, cover, and simmer for 12-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Step 5: Remove the skillet from the heat. Stir in the shredded cheddar cheese and mozzarella cheese until melted and creamy.
Step 6: Taste and adjust seasoning if needed. Garnish with fresh chopped parsley, if desired, and serve hot. Enjoy one of the best ground beef recipes for dinner!