Cheeseburger Casserole

16 oz elbow macaroni 1 lb lean ground beef 1 medium onion ½ tsp salt ½ tsp black pepper 2 tsp minced garlic 1 tsp Italian seasoning 1 tsp garlic powder ½ tsp chili powder 1 Tbsp parsley  1 Tbsp Worcestershire sauce 2 Tbsp tomato paste 1 c sour cream ½ c whole milk 1 ½ c mozzarella cheese  1 ½ c cheddar cheese  15 oz can diced tomatoes

Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish with non-stick spray and set aside. Prepare pasta according to package directions.

Meanwhile cook ground beef in a large skillet over medium high heat until no longer pink. Drain grease off of ground beef when it is done cooking.

Add onion, salt, pepper, minced garlic, Italian seasoning, garlic powder, chili powder and parsley. Cook until onions are soft and translucent, about 5-7 minutes.

Add Worcestershire sauce, tomato pasta and diced tomatoes, mix until combined.

In a large bowl mix together the cooked elbow macaroni, sour cream and milk. Add in the ground beef mixture and stir until combined.

Pour half of the ground beef and pasta mixture into the bottom of the pan. Sprinkle half of the mozzarella cheese and half of the cheddar cheese over the pasta and ground beef. Repeat layers.

Cover the pan with foil and cook for 20 minutes. Remove aluminum foil and bake for an additional 10 minutes.