In a large pot, bring chicken broth and water to a boil. Add spaghetti and cook according to package directions. Reduce cooking time by two minutes. Drain pasta, reserving 3/4 cups of the cooking broth.
While the pasta is cooking, in a skillet heat oil and garlic until it starts to turn golden. Add ground beef, salt and pepper. Cook until brown. To the beef, add pasta sauce or crushed tomatoes. Stir to combine and simmer for 10 - 15 minutes.
In the pasta pot or a large bowl, combine pasta, cream cheese, hot pasta cooking broth, parmesan cheese, oregano and basil. Stir until the cream cheese is melted and thoroughly combined.
Spoon the pasta and cream cheese mixture into the bottom of a greased casserole dish. Spread the meat and tomato sauce evenly over the noodles. Top with shredded mozzarella cheese.
Bake uncovered for 30-40 minutes, until the casserole is bubbly and cheese is golden.
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