In a large skillet or saucepan, brown the ground beef (or sausage) over medium heat until it’s no longer pink. Drain excess fat if necessary.

Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent and fragrant.

Stir in beef broth, marinara sauce, uncooked elbow macaroni, Italian seasoning, salt, and pepper.

Bring the mixture to a boil, then reduce heat to low, covering the skillet. Simmer for 12-15 minutes, or until the pasta is tender and has absorbed much of the liquid. Stir occasionally to prevent sticking.

Once the pasta is cooked, sprinkle the shredded mozzarella and grated Parmesan over the top. Cover the skillet again to allow the cheese to melt, which typically takes about 5 minutes.

Remove from heat and let it sit for a couple of minutes before serving. Garnish with fresh basil, if desired.