Bring a large pot of salted water to a boil.
Add the elbow macaroni pasta to the boiling water and cook according to package instructions until al dente, about 8 to 10 minutes.
Drain the pasta and set aside.
In the same pot, heat olive oil over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant, stirring frequently to prevent burning.
Pour in the tomato sauce and stir in dried oregano, dried basil, salt, and black pepper.
Simmer the sauce for 5 minutes, stirring occasionally.
Add the cooked pasta back into the pot with the sauce and stir to combine evenly.
Remove from heat and sprinkle shredded mozzarella cheese over the pasta.
Cover the pot with a lid for 2 minutes to allow the cheese to melt.
Serve the pasta topped with grated Parmesan cheese.