In a large 12-inch nonstick skillet (see note above) that is oven-safe, cook the ground beef and sausage with the garlic and red pepper flakes over medium to medium-high heat, breaking the meat into small pieces, until the meat is cooked through, 5-6 minutes. Drain any excess grease.
Stir in the oregano, basil, thyme, spaghetti, crushed tomatoes, tomato sauce, water, salt and pepper. The skillet will be very full! Just stir carefully, lifting the pasta up and over to get everything well combined.
Bring the mixture to a simmer over medium heat and cook, covered, stirring every once in a while to prevent sticking and break up the noodles, for 12-14 minutes, until the pasta is tender and most of the liquid has been absorbed. It's ok if it still looks quite liquidy as it will continue to thicken while it broils and rests. While the pasta cooks, preheat the broiler.
Stir in the cubed cream cheese until it has melted and combined with the pasta. Sprinkle the mozzarella and 1/4 cup Parmesan cheeses over the top and broil until golden and bubbly, 2-3 minutes.
Remove the skillet from the oven and let it sit for 5 minutes or so. Grate more Parmesan and sprinkle with chopped parsley just before serving.