Preheat oven to 375 degrees (If you're baking this right away. It can also be prepared for the fridge or freezer.). Prepare a 9-by-13-inch baking dish by spraying it with cooking spray, and set it aside.
Cook pasta according to package instructions.
In a large skillet, brown the hamburger and sausage over medium heat until cooked through, crumbling as you cook. Drain any excess fat.
Add in the onion, pepper, basil, oregano, parsley, salt and pepper, and saute until the vegetables are soft. Stir in the garlic and saute for about one more minute.
Add the marinara sauce, ricotta, parmesan and cream cheese. Reduce the heat to low, and stir constantly until the cheese is melted and all of the ingredients are well-combined.
Add the cooked, drained pasta and stir to coat all of the pasta with the sauce.
Add half of the pasta to the prepared dish, and top it with half of the mozzarella. Add the other half of the pasta, and finish with the rest of the mozzarella.
If refrigerating or freezing, cover the dish with a double layer of aluminum foil. If not, bake uncovered for 15 minutes or until the cheese is melted and just starting to brown around the edges. Let the casserole sit for about five minutes before digging in.
If you're baking it later, let it thaw in the refrigerator, and then bake for 25 to 30 minutes covered and then uncovered for an additional 10 minutes or until the cheese is melted and starting to brown around the edges.