Preheat your oven to 350°F. While the oven heats, bring a large pot of salted water to a boil and cook the egg pasta according to package directions until al dente, then drain and set aside. Meanwhile, finely dice the red onions into ¼-inch pieces, mince the garlic fresh, dice the red bell peppers, and measure out all your spices into a small bowl for easy access during cooking. I always use fresh minced garlic rather than jarred—it makes a noticeable difference in the final flavor of the sauce.

Heat the vegetable oil in a large skillet over medium-high heat. Add the diced red onions and bell peppers, cooking for about 2 minutes until they start to soften. Add the fresh minced garlic and cook for another 20 seconds until fragrant. Crumble in the ground beef and cook, breaking it apart as it browns, until no pink remains. Drain any excess fat from the pan, then stir in the Worcestershire sauce, diced tomatoes with their juice, tomato paste, and the spice mixture from Step 1. Simmer for 2-3 minutes to allow the flavors to meld.

In a large bowl, combine the softened cream cheese, sour cream, Parmesan, dry parsley, and chopped green onions. Stir until smooth and well-blended. Add the cooked pasta from Step 1 along with a pinch of salt and pepper to taste. Mix gently until all the noodles are evenly coated with the creamy mixture. I like to do this step while the beef sauce is simmering so everything comes together at the same time.

In a small bowl, mix together the shredded Colby jack cheese and sharp cheddar cheese. Keep this cheese mixture separate from the mozzarella, as the mozzarella will be sprinkled on top as the final layer for better browning under the broiler.

Spread the creamy noodle mixture from Step 3 into a greased 9x13 inch baking dish, creating an even layer on the bottom. Top with the beef and tomato sauce from Step 2, spreading it evenly across the noodles. Sprinkle the Colby jack and sharp cheddar mixture from Step 4 over the beef layer, then top everything with the mozzarella cheese. Cover the dish tightly with foil and bake at 350°F for 30 minutes until the casserole is heated through.

Carefully remove the foil from the casserole and place it under the broiler for about 2 minutes, watching closely, until the mozzarella is golden brown and bubbly. Remove from the oven and let rest for 5 minutes before serving—this allows the casserole to set slightly so it won't fall apart when plated.