In a large skillet over medium heat, add the beef and cook until browned, about 5-7 minutes.

Add the chopped onion and bell pepper to the skillet with the beef, and sauté for about 5 minutes.

Stir in the minced garlic for the last minute of sautéing.

Pour in the tomato sauce and diced tomatoes, sprinkle with Italian seasoning and season with salt and pepper.

Let sauce simmer on low heat for 5 minutes.

In a pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente.

Drain the pasta and add it to the skillet, stirring to coat with the sauce.

Cook for an additional 2-3 minutes to warm through and serve hot.