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In a large skillet over medium-high heat, cook the ground beef until browned. Drain excess fat if needed, but leave a little in the pan for flavor.
Add diced bell pepper, onion, and garlic. Sauté for a few minutes until slightly softened.
Pour in the jar of pasta sauce. Add 2 cups of broth to the empty jar, shake it up, and pour it in to get all that extra sauce.
Stir in Italian seasoning, parmesan, salt, and pepper. Bring everything to a boil.
Add the dry spaghetti (broken in half). Stir as best you can to separate the noodles and make sure they’re mostly submerged.
Cover and cook for 15–20 minutes, stirring every 3–5 minutes to prevent sticking and ensure even cooking.
Once the pasta is tender, add cubed cream cheese and stir until fully melted and combined into a creamy sauce.