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Preheat the oven to 400 degrees F.
Add a drizzle of olive oil to a large stockpot and place over medium heat.
Add all vegetables and garlic to the pot and sauté for about 7-8 minutes or until the vegetables are soft and fragrant.
Add the salt, pepper, Italian seasoning, and red pepper flakes to the vegetables and stir to combine for an additional 2 minutes.
Add the tomatoes, mushroom soup, and cream cheese and stir to fully combine.
Allow to simmer for about 3 minutes or until the cream cheese has melted.
Remove from heat and stir in the pasta.
Pour the casserole mixture into a 9 x 13-inch baking dish.
Sprinkle the cheddar cheese on top.
Cover with foil and bake for 25 minutes at 400 F.
Then remove the foil and cover for an additional 5 minutes or until the cheese is bubbly.