Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.

Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente (usually about 1-2 minutes less than the package time). Drain well and set aside.

While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and bell pepper and sauté for 4-5 minutes, until softened.

Add the ground beef to the skillet. Cook, breaking it up with a spoon, until it is no longer pink. Drain off any excess grease.

Stir in the minced garlic and cook for another minute until fragrant. Add the tomato paste and stir to coat the beef, cooking for 1 minute to deepen the flavor.

Pour in the crushed tomatoes, beef broth, and Worcestershire sauce. Stir in the oregano, basil, smoked paprika, salt, and pepper. Bring the mixture to a simmer, then reduce the heat and let it gently simmer for 5-10 minutes for the flavors to meld.

Remove the skillet from the heat. Add the cooked macaroni to the beef sauce. Stir in 1.5 cups of the shredded cheddar cheese and all of the shredded mozzarella cheese. Mix until everything is well combined and the cheese is beginning to melt.

Pour the beef and macaroni mixture into the prepared casserole dish and spread it into an even layer.

Sprinkle the remaining 1/2 cup of cheddar cheese and the 1/4 cup of grated Parmesan cheese evenly over the top.

Bake uncovered for 20-25 minutes, or until the casserole is hot and bubbly and the cheese on top is melted and lightly golden.

Remove from the oven and let the casserole rest for at least 5-10 minutes before serving. This allows it to set up and makes it easier to serve.