Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until just al dente (do not overcook). Drain well and set aside.

Brown the Beef: In a large skillet over medium-high heat, cook the ground beef until it is completely browned and no pink remains. Drain any excess grease from the pan.

Make the Meat Sauce: Reduce the heat to medium-low. Pour the pasta sauce into the skillet with the beef. Stir well and let it simmer gently while you prepare the noodles.

Coat the Noodles: Transfer the hot, drained spaghetti to a large mixing bowl. Add the softened cream cheese, minced garlic, garlic salt, and Italian seasoning. Use tongs to toss everything together until the cream cheese is fully melted and the noodles are coated.

Assemble: Spread 2-3 tablespoons of the meat sauce across the bottom of your prepared baking dish. Spread the cream cheese spaghetti in an even layer over the bottom.

Add the Toppings: Pour the remaining meat sauce evenly over the top of the spaghetti layer. Sprinkle the Parmesan cheese over the sauce, followed by the shredded mozzarella.

Bake: Bake uncovered for 30 to 35 minutes, or until the sauce is bubbling around the edges and the cheese is melted and slightly golden.

Serve: Let the casserole rest for 5 minutes before slicing and serving.