Preheat oven to 350 degrees. Line a large baking sheet with parchment and grease with cooking spray.

In a microwave-safe bowl, melt cream cheese, mozzarella, and Parmesan together. Add eggs and mix until incorporated. Season with salt and pepper. Spread onto prepared baking sheet and bake until golden and set, 15 to 20 minutes. Let cool.

In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.

Add tomato paste and mix until onion is well coated. Then add ground beef, season with salt and pepper. Cook, breaking meat up with a wooden spoon until no longer pink, about 6 minutes. Drain.

Return skillet to stove and add marinara. Heat until warmed through. Season with oregano, salt, pepper, and red pepper flakes.

Cut noodles in half widthwise, then cut each half into 3 pieces. Spoon a small amount of sauce into an 8-inch baking pan and place 2 noodles in bottom of dish.

Spread a third of the ricotta over noodles then layer a third of the meat mixture on top, and sprinkle with a third of the shredded mozzarella. Repeat to make 2 more layers. Top with Parmesan.

Bake until cheese is melty and sauce is bubbly, about 30 minutes. Garnish with parsley before serving.