Preheat the oven to 350ºF.

Cook the macaroni in a large pot according to package directions until it is al dente (about 6-8 minutes). 8 ounces elbow macaroni

Drain the pasta and run cold water over it. Set aside.

Brown the ground beef and sausage in a skillet over medium heat until it is completely browned and crumbly. Drain off any fat. 1 pound ground beef, ½ pound mild Italian sausage

Add the onion, bell peppers, garlic, oregano, Worcestershire sauce, sugar, pepper flakes and garlic salt. Cook and stir for an additional 5 minutes to soften the vegetables. ¾ cup chopped onion, ¼ cup chopped green bell pepper, 1 teaspoon minced garlic, 1 teaspoon dried oregano, 2 tablespoons Worcestershire sauce, 1 tablespoon brown sugar, ¼ teaspoon dried red pepper flakes, ½ teaspoon garlic salt

Add the diced tomatoes and tomato sauce. Stir well. 14.4 ounces diced tomatoes, 23 ounces tomato sauce

Spray a large casserole dish (9x13 size or slightly larger) with cooking spray.

Spread the pasta over the bottom of the prepared pan.

Sprinkle the Italian cheese blend over the pasta. 2 cups shredded Italian cheese blend

Spread the meat sauce over the pasta and cheese.

Cover the pan with foil and bake for 45 minutes.

Remove the foil, sprinkle the cheddar cheese over the casserole and bake for an additional 5-10 minutes, uncovered, until the cheese is melted. (Place under the broiler on low for a minute or two to get the top browned, if desired. 1 ½ cups shredded sharp cheddar cheese

Garnish with fresh parsley.