Preheat the oven to 400°F.

Put a large pot of salted water on to boil. Once boiling, add the dry pasta and cook about 9 to 11 minutes until mostly cooked through. Drain and set aside.

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

Add the butter, chopped onions, minced garlic, and tomato puree to the skillet. Stir until combined.

Add the cooked pasta to the beef mixture. Stir in the heavy cream, chicken stock, parsley, basil, 1 ½ cups of the Monterey Jack cheese, and 1 cup of the 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 casserole that holds its shape; otherwise, serve right away.