Step 1

Preheat the oven to 350 degrees F.

Step 2

Coat a 9x13-inch baking dish with nonstick spray.

Step 3

Bring a large pot of lightly salted water to a boil.

Step 4

Cook the macaroni in the boiling water to al dente, according to the package directions.

Step 5

Drain the macaroni well.

Step 6

In a large skillet over medium-high heat, add the ground beef and cook, while crumbling, until it is no longer pink, about 5-7 minutes.

Step 7

Halfway through cooking the beef, add the onion and the bell pepper and cook until softened.

Step 8

Drain the fat from the skillet.

Step 9

Reduce the heat to low.

Step 10

Add the garlic and the Italian seasoning to the beef mixture and cook, while stirring constantly, until fragrant, about 1 minute.

Step 11

Stir in the tomato sauce, the fire-roasted tomatoes, and the cooked macaroni and let it simmer for 2-3 minutes.

Step 12

Season the beef mixture with the salt and the pepper.

Step 13

Spoon the beef mixture into the prepared baking dish.

Step 14

Top the casserole with the cheddar cheese and the Monterey Jack cheese.

Step 15

Cover and bake for 15 minutes.

Step 16

Remove the foil and bake until the cheese is melted and the casserole is heated through, about 5 minutes.

Step 17

Serve garnished with the parsley.