Preheat the oven to 375°F (190°C) and lightly spray a 9x13-inch baking dish with non-stick cooking spray.

Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions. Drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease if necessary.

Add the diced onion to the skillet with the beef and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.

Mix in the tomato paste, diced tomatoes, Worcestershire sauce, Italian seasoning, salt, and black pepper. Let the mixture simmer for 3-4 minutes, then stir in the beef broth.

Add the chopped dill pickles to the skillet and stir until evenly combined.

In a large mixing bowl or directly in the skillet, combine the cooked macaroni with the beef mixture. Stir until the pasta is fully coated.

Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the mozzarella and cheddar cheese over the top.

Bake for 15-20 minutes, or until the cheese is melted and bubbly. Let the casserole cool for 5 minutes before serving. Enjoy!