Preheat the oven to 350° and spray a 9x13 baking dish with non-stick cooking spray. Set aside.

In a large skillet or large saucepan over medium heat, add ground beef and onions. Cook until the meat is no longer pink and onions are tender.

Add garlic and cook for another 2 minutes. Drain grease and return to pan.

Sprinkle with oregano, basil, salt and pepper, stir.

Pour tomato sauce, tomato paste, diced tomatoes, crushed tomatoes into the saucepan. Stir to combine and heat over medium heat. Bring to a boil, reduce heat, cover and simmer, stirring frequently, while pasta is cooking.

In a large pot, bring water to a boil over medium high heat and cook pasta according to package directions for al dente. Rinse pasta and return to pot.

Add the meat mixture into the pasta. Stir to combine.

Pour half of the meat and pasta into the prepared baking dish.

Top with half of the shredded cheese, then add the remaining meat and pasta and sprinkle with the remaining cheese.

Cover with foil and bake in preheated 350° oven for 30-35 minutes, or until the cheese is melted and bubbly.