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Arrange a rack in the top third of the oven and heat the oven to 375°F.
Heat 1 tablespoon olive oil in a large Dutch oven or high-sided skillet over medium-high heat until shimmering.
Add 1 pound lean ground beef, 2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, and ¾ teaspoon kosher salt. Cook, breaking up the beef into small pieces with a wooden spoon until the beef is cooked through, 7 to 9 minutes.
Add 1 (about 24-ounce) jar marinara sauce. Add ½ cup water to the now-empty marinara jar, seal the jar, and shake to loosen any remaining sauce from the jar. Pour into the pan and stir to combine.
Stir in 20 ounces refrigerated cheese tortellini, 4 ounces of the shredded mozzarella cheese, and 2 ounces room-temperature cream cheese until the cheeses are melted.
Transfer to a 8x8- or 9x9-inch (at least 2 inches high) or other 2- to 2 ½-quart baking dish and spread into an even layer. (Alternatively, you can leave it in the pan if it is oven-safe.) Sprinkle with the remaining 4 ounces shredded mozzarella cheese.
Bake until heated through, the cheese is melted, and the sauce is bubbling around the edges, 15 to 20 minutes.
Garnish with finely chopped fresh parsley leaves and red pepper flakes if desired.