Preheat your oven to 375°F (190°C). Cook the pasta according to package directions until al dente. Drain and set aside.

While the pasta cooks, heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Pour in the crushed tomatoes. Stir in the Italian seasoning, red pepper flakes, salt, and pepper. Bring to a simmer. Add the softened cream cheese in chunks, stirring continuously until it has completely melted into the sauce and the sauce is smooth and creamy.

Remove the skillet from the heat. Stir in the chopped fresh basil. Add the cooked pasta to the skillet and stir until every piece is well-coated with the sauce.

Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the pasta.

Transfer the skillet to the preheated oven (or pour the mixture into a 9x13 inch baking dish if your skillet isn't oven-safe). Bake for 15-20 minutes, or until the cheese is melted and bubbly and the edges are golden. Let it rest for 5 minutes before serving.