1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

2 cups uncooked elbow macaroni or pasta shells

1 can (14.5 oz) diced tomatoes, drained

1 cup tomato sauce

2 tbsp ketchup

1 tbsp yellow mustard

1 tsp Worcestershire sauce

1 tsp salt

1/2 tsp black pepper

2 cups shredded cheddar cheese

1/2 cup mozzarella cheese

1 cup beef broth

Optional toppings: diced pickles, cooked bacon, green onions

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Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Cook pasta according to package directions until al dente. Drain and set aside.

In a large skillet, cook ground beef and onion over medium heat until beef is browned. Drain excess grease.

Add garlic and cook for 1 minute.

Stir in diced tomatoes, tomato sauce, ketchup, mustard, Worcestershire sauce, broth, salt, and pepper. Simmer for 5 minutes.

Add cooked pasta and mix until coated.

Transfer mixture to baking dish. Top with cheddar and mozzarella cheese.

Bake uncovered for 20 minutes, or until cheese is melted and bubbly.

Let rest for 5 minutes before serving. Add optional toppings if desired.