Preheat oven to 350 degrees. Butter a 9x13 baking dish.

Bring a large pot of water to a boil and cook the rigatoni according to package directions.

While the pasta is cooking, add the ground beef, onion, and garlic to a large skillet over medium heat. Brown the beef, breaking it up as it cooks. Once the meat is partially broken up, add the Worcestershire sauce, Italian seasoning, garlic powder, onion powder, and salt and continue cooking.

Cook until the beef is no longer pink and the vegetables have softened. Add the marinara, crushed tomatoes, red pepper flakes, and cream cheese to the beef mixture and turn the heat to low. Cook, stirring often, until the cream cheese has melted into the sauce.

Once the pasta is al dente, drain the water and add the pasta to the meat sauce. Stir to coat.

Spoon half of the pasta into the baking dish and sprinkle with half of the mozzarella. Spoon the remaining pasta over the top and sprinkle with the remaining mozzarella.

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 15 minutes more, or until the sauce is bubbly and the cheese has melted.

Sprinkle with a bit of parsley and serve hot.