1 onion diced
1 green pepper diced
1 tbsp garlic minced
1 pound ground beef
1 pound Italian sausage not in casing
3 tbsp oregano
3 tsp pepper
1/2 tsp salt
1/2 tsp hot red pepper flakes can be increased to one
1 tbsp Worcestershire sauce
4 ounces cream cheese
24 ounces spaghetti sauce
3 cups beef broth I used unsalted
1 pound rigatoni or any 12 minute pasta
2 cups mozzarella or combination of Italian cheeses
1/2 cup parmesan cheese

1 onion diced 1 green pepper diced 1 tbsp garlic minced 1 pound ground beef 1 pound Italian sausage not in casing 3 tbsp oregano 3 tsp pepper 1/2 tsp salt 1/2 tsp hot red pepper flakes can be increased to one 1 tbsp Worcestershire sauce 4 ounces cream cheese 24 ounces spaghetti sauce 3 cup s beef broth I used unsalted 1 pound rigatoni or any 12 minute pasta 2 cup s mozzarella or combination of Italian cheeses 1/2 cup parmesan cheese

Set Instant Pot to saute then add the diced onion and green pepper then cook until softened. Add the garlic and saute about a minute. Add the ground beef, Italian sausage, oregano, pepper, salt, and hot red pepper flakes. Cook until the meat is no longer pink.
Turn off the saute function, add the beef broth, Worcestershire sauce. top with pasta but do not stir. Cube the cream cheese and dot the top of the pasta. Pour the spaghetti sauce on top. Do not stir. Close the lid and cook on high pressure for 5 minutes then follow with a quick release in short bursts.
Set pot to saute then add cheese and stir until melted. Rest for a few minutes if desired then serve immediately or store in an airtight container for up to one week.