Preheat oven to 375°F (190°C).
Cook the elbow macaroni pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
Add ground beef to the skillet and cook until browned, breaking it up with a spoon, about 6-8 minutes.
Add minced garlic to the beef mixture and cook for 1 minute until fragrant.
Stir in marinara sauce, dried oregano, dried basil, salt, and black pepper. Simmer for 5 minutes.
In a large mixing bowl, combine the cooked pasta and the beef sauce. Mix well.
Transfer half of the pasta mixture into a 9×13 inch baking dish. Sprinkle 1 cup of shredded mozzarella cheese over the layer.
Add the remaining pasta mixture on top and sprinkle with the remaining mozzarella cheese and grated Parmesan cheese.
Cover the baking dish tightly with aluminum foil if freezing. To bake immediately, bake uncovered for 25 minutes, then remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
If freezing, label the dish and freeze for up to 3 months. To bake from frozen, preheat oven to 375°F (190°C), bake covered for 50 minutes, then uncover and bake for 15 minutes until cheese is melted and bubbly.