In a large pot, bring salted water to a rolling boil. Add your choice of short-cut pasta, like penne or rotini, and cook according to the package instructions until al dente, usually around 8–10 minutes. Once cooked, drain the pasta and set it aside.

In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the lean ground beef, breaking it up with a wooden spoon as it cooks. Brown the beef for about 5–7 minutes or until nicely caramelized. Drain any excess fat and set the beef aside.

In the same skillet, add the finely chopped onion and sauté for approximately 3 minutes until translucent. Add the minced garlic, stirring for another 1–2 minutes until fragrant.

Add the Italian seasoning, salt, black pepper, and red pepper flakes to the onion and garlic mixture. Stir everything together to evenly coat the vegetables.

Pour in the tomato sauce and low sodium beef broth, stirring until well combined. Allow the mixture to simmer for 5 minutes.

Cut the cream cheese into cubes and add them to the skillet. Stir continuously until the cream cheese melts completely into the sauce.

Mix in the shredded mozzarella cheese, stirring until fully melted and incorporated into the sauce.

Add the drained pasta to the skillet, gently tossing it with the creamy beef sauce. Cook together for an additional 2–3 minutes.