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Preheat the oven to 400°F.
Put a large pot of salted water on to boil (1 tablespoon salt for every 2 quarts of water). Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, stirring occasionally, about 9 to 11 minutes, until mostly cooked through but still a bit firm to the bite. Using a colander, drain and set to the side.
As the pasta cooks, heat a large skillet over medium heat and add the ground beef. Season with oregano, sea salt, black pepper, chili powder, and ground cumin. Cook, stirring occasionally, until the beef is browned and no longer pink, about 5 minutes.
Add the butter, onions, garlic, and tomato puree to the skillet with the ground beef. Stir until all ingredients are combined.
Add the cooked pasta to the beef mixture and stir to combine. Add the heavy whipping cream, chicken stock, parsley, basil, 1 ½ cups of the shredded Monterey Jack cheese, and 1 cup of the shredded cheddar cheese. Stir until combined.
Transfer to a 9x13-inch casserole dish (no need to grease) and top with the remaining cheese.
Bake the casserole for 15 to 20 minutes, until the cheese is browned and bubbly.
For a looser casserole, serve right away. For a casserole that holds its shape a bit, let sit 10 minutes before serving.