Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Boil the rigatoni in salted water until al dente; drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Sauté onions until translucent, then add minced garlic and cook until fragrant.

Add ground beef to the skillet and brown thoroughly; drain excess grease if necessary.

Stir in marinara sauce, Italian seasoning, and black pepper; simmer for about 10 minutes.

Gently fold the cooked rigatoni into the sauce mixture until well-coated.

Transfer to the prepared baking dish, sprinkle with half the Parmesan and all the mozzarella.

Top with remaining Parmesan and oregano. Cover with foil (sprayed side down) and bake for 25 minutes; uncover and bake for an additional 5-10 minutes until bubbly.

Let rest for five minutes before serving; garnish with fresh parsley if desired.