Preheat the oven to 350°F.

Lightly grease a 9x13-inch baking dish.

Heat the olive oil in a skillet over medium heat.

Add the chopped onions and cook until softened. Toss in the garlic and sauté briefly until fragrant.

Brown the ground beef in the skillet, breaking it up as it cooks. Drain any excess grease. Once browned, stir in the Italian seasoning and spaghetti sauce. Let it simmer gently while you prepare the other layers.

Boil the spaghetti noodles in salted water until al dente. Drain and set aside.

In a small bowl, combine the cream cheese, ricotta cheese, dried basil, garlic powder, onion powder, 1/4 cup Parmesan cheese, and 1/2 cup shredded mozzarella cheese. Stir until smooth and creamy.

Place half of the cooked spaghetti noodles in the dish.

Spread the creamy cheese mixture evenly over the noodles.

Add the remaining noodles on top of the cheese layer.

Pour the meat sauce over the top, spreading it evenly.

Sprinkle the remaining 2 cups of mozzarella cheese over the sauce.

Bake the casserole in the preheated oven for 45 minutes, or until the cheese is bubbly and golden.