Start by bringing a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, typically about 7-8 minutes.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent.

Add minced garlic and cook for an additional 30 seconds, stirring frequently.

Add the ground beef, breaking it apart. Cook until fully browned, about 6-8 minutes, then drain excess grease.

Stir in diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper. Let sauce simmer for about 10-15 minutes.

Add the cooked elbow macaroni to the skillet and mix gently until evenly coated.

Preheat oven to 375°F (190°C). Grease a baking dish and layer half of the mixture, followed by a sprinkle of cheese. Repeat and top with remaining cheese.

Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10-15 minutes until cheese is golden.

Let casserole sit for 5-10 minutes before serving. Garnish with parsley if desired.