Start the sauce: Heat olive oil in a large deep skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Stir in the onion and red bell pepper, cooking 4–5 minutes until softened. Add mushrooms and cook another 3 minutes.

Build the flavor: Stir in garlic and tomato paste, cooking for 1–2 minutes until fragrant. Add the crushed tomatoes, tomato sauce, Italian seasoning, thyme, paprika, salt, and pepper. Bring to a gentle simmer, then reduce heat to low and let the sauce bubble while you prepare the pasta.

Cook the pasta: Meanwhile, boil the ziti in salted water until just al dente (a minute shy of package directions). Drain and set aside. Preheat oven to 375°F.

Mix the cheeses: In a bowl, combine cream cheese, ricotta, and Parmesan until smooth.

Assemble: Toss the cooked pasta with the meat sauce until well coated. Spread the mixture into a greased 9x13-inch baking dish. Dollop and spread the cheese mixture over the top, then sprinkle with mozzarella.

Bake: Place in the oven uncovered and bake 20–25 minutes, until the cheese topping is melted, golden, and bubbly.

Serve: Let rest 5 minutes before serving for the neatest slices. Garnish with fresh basil or parsley if desired.