Cook the elbow macaroni according to the package instructions. Drain, reserving 1 cup of water from the pasta and set aside.

Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 2 minutes.

Add the lean ground beef to the onion and garlic, stir and cook over medium heat until browned, breaking it apart with a spoon.

Stir in the tomato sauce, diced tomatoes, oregano, basil, thyme, smoked paprika, salt, pepper, red pepper flakes, garlic powder, and onion powder. Bring the mixture to a simmer.

Let everything simmer together for about 10 minutes, allowing the flavors to meld. Stir a few times while cooking to make sure nothing sticks to the bottom of the pan. Add reserved pasta water 1⁄3 cup at a time, if the sauce thickens too much.

Stir in the shredded mozzarella cheese until it melts and the mixture is well combined. Taste and add more salt if needed.

Add the cooked pasta to the skillet, stirring to combine.

Spoon the Beefaroni into bowls and sprinkle with grated Parmesan cheese. Garnish with fresh basil.