Preheat the oven to 350 degrees.

Set a pot of water on the stove to boil for the pasta.

In a microwave safe bowl, add the vegetable oil, onion, carrots, celery flakes, thyme, oregano, garlic powder, and 1/2 tsp salt. Cook until onions are translucent about 8 minutes. Stirring occasionally about every 1-2 minutes of cook time.

In a 12-inch skillet or 5-6 quart Dutch oven, brown the ground meat with 1 tsp salt and ¼ tsp black pepper.

While the meat is browning, cook the pasta for 2 minutes less than the package directions. Drain the pasta and set aside.

After the meat is browned, stir in the cooked vegetables and tomato sauce, continue cooking over medium heat until it’s simmering.

Add in the cream cheese, stirring until combined.

Gently stir in the cooked pasta.

Transfer to a casserole dish. If you’re using a Dutch oven, you can skip this step.

Top with shredded cheddar cheese.

Bake in the oven for 15 minutes until the cheese is bubbling.

Serve.