Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.

Add the diced onion and sauté for 2-3 minutes until softened.

Stir in the garlic and cook for 30 seconds, just until fragrant.

Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink (about 5-7 minutes). Drain excess fat if needed.

Stir in the tomato paste, crushed tomatoes, Italian seasoning, salt, and pepper. Cook for 1-2 minutes until well mixed.

Pour in the water (or beef broth) and bring the mixture to a boil.

Add the dry pasta and stir well so the pasta is submerged.

Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.

Once the pasta is cooked, remove the lid and sprinkle in the cheddar and parmesan cheeses. Stir until melted and creamy.

Taste and adjust seasoning if necessary. For a fresh finish, garnish with chopped parsley before serving.