Preheat the oven to 400°F.

Boil a large pot of salted water. Add dry pasta and cook for 9 to 11 minutes until mostly cooked through. Drain and set aside.

In a skillet over medium heat, add ground beef and season with oregano, sea salt, black pepper, chili powder, and ground cumin. Cook until browned, about 5 minutes.

Add butter, chopped onion, minced garlic, and tomato puree to the skillet. Stir to combine.

Add the cooked pasta to the beef mixture and stir. Then add heavy cream, chicken stock, parsley, basil, 1 1/2 cups Monterey Jack cheese, and 1 cup cheddar cheese. Stir until combined.

Transfer to a 9x13-inch casserole dish and top with the remaining cheese.

Bake for 15 to 20 minutes until the cheese is browned and bubbly.

Let sit for 10 minutes before serving for a firmer casserole, or serve immediately for a looser consistency.