1 lb. ground beef
1 (24 oz.) jar spaghetti sauce
4 oz. cream cheese, softened and cubed
1 c. shredded mozzarella cheese, divided
1 c. shredded Monterrey Jack cheese, divided
1/2 c. grated Parmesan cheese, divided
Garlic Powder to taste
Onion Powder to taste
Salt and Pepper to taste
Dried Parsley for garnish
Preheat oven to 350. Cook pasta according to package directions. While it's cooking, in a large skillet brown beef until no longer pink. Drain. Season with garlic powder, onion powder, salt and pepper. Add sauce and stir to combine. Stir in cream cheese cubes and stir until melted and combined. Keep warm. When pasta is cooked, drain well. Spray a 9 x 13 dish with nonstick spray. Add enough sauce mixture to bottom of dish to cover. Add half the pasta, and half of each of the 3 cheeses. Repeat layers, ending with sauce. Cover and bake for 25 minutes. Remove, uncover and add remaining cheeses. Bake for 5-7 minutes more until browned and bubbly. Sprinkle with parsley. Allow to sit 5 minutes before cutting and serving.