Bring a large pot of salted water to a boil and cook the spaghetti until it is just al dente (firm to the bite). It will finish cooking in the oven, so avoid overboiling. Drain and set aside.

In a large skillet over medium-high heat, brown the ground meat until no pink remains. Drain any excess fat to keep the casserole from becoming greasy. Stir in your pasta sauce and a pinch of red pepper flakes, letting it simmer for 5 minutes.

While the meat sauce simmers, place the hot, drained noodles in a large mixing bowl. Add the softened cream cheese, garlic powder, and dried oregano. Toss vigorously until the cheese has melted and completely coated every strand of pasta in a silky white sauce.

Lightly grease a 9x13 baking dish. Pour about a third of your meat sauce into the bottom. Layer the cream-coated spaghetti over the top, then finish by pouring the remaining meat sauce over the noodles.

Top the entire dish with a generous blanket of shredded white cheddar and grated Parmesan.

Bake in a preheated 350°F oven for 30–35 minutes until the cheese is bubbling and the edges are slightly golden. Let it rest for 5 minutes before slicing—this helps the layers stay together!