Preheat your oven to 375°F (190°C). In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef, break it up with a spoon, season with a pinch of salt and pepper, and cook until browned and no pink remains, about 5-7 minutes. Drain any excess grease.

Reduce the heat to medium. Add the finely diced onion to the pot with the browned beef. Sauté for about 5 minutes until softened and translucent. Stir in the minced garlic, Italian seasoning, oregano, salt, black pepper, and red pepper flakes (if using). Cook for 1 minute until fragrant.

Pour in the crushed tomatoes, diced tomatoes (undrained), and beef broth. Bring to a simmer, scraping up any browned bits. If using cream cheese, stir it in until melted. Simmer on low for 10 minutes.

While the sauce simmers, boil a large pot of salted water. Cook the pasta 2 minutes less than package directions (al dente). Drain well.

Add the drained pasta to the sauce pot and stir to combine. Transfer to a lightly oiled 9x13 inch baking dish. Sprinkle evenly with shredded mozzarella, provolone, and Parmesan cheese.

Bake for 20-25 minutes until cheese is golden and bubbly. Rest for 10 minutes before serving. Garnish with fresh herbs if desired.