Bring a large pot of salted water to a boil. Add the elbow macaroni pasta and cook according to package instructions until al dente, about 8-10 minutes.
While the pasta cooks, heat olive oil in a medium saucepan over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic to the saucepan and cook for 1 minute until fragrant, stirring frequently to avoid burning.
Pour in the crushed tomatoes, then stir in sugar, dried basil, dried oregano, salt, and black pepper.
Bring the sauce to a gentle simmer and cook for 7-8 minutes, stirring occasionally.
Drain the cooked pasta and return it to the pot.
Pour the tomato sauce over the pasta and stir to combine evenly.
Add the shredded cheddar and mozzarella cheese to the pasta and gently stir until the cheese is melted and the pasta is coated.
Serve the pasta in bowls, sprinkled with grated Parmesan cheese and chopped fresh parsley.