Begin by preparing the pasta according to the package instructions. Set aside when done.
Preheat your oven to 375°F/ 190°C/ Gas mark 5 and lightly grease an oven-safe baking dish with cooking spray or butter.
In a large skillet, cook the Italian sausage until golden brown and set aside on a plate lined with a paper towel for excess fat absorption.
In the same skillet, add ground beef and pepperoni until softened, about 8 minutes. Drain any excess fat from the pan before adding mushrooms, onion and garlic to sauté in the remaining oil until fragrant, about 4 minutes more.
Add Barilla Napoletana sauce to the beef mixture and keep it over low heat, stirring occasionally while preparing the white buttery Parmesan cream sauce.
To make the white buttery Parmesan cream sauce, melt the butter in a medium saucepan over medium-high heat. Whisk in cream cheese until smooth, then slowly add milk; whisk continuously as you pour.Reduce heat to low and stir in heavy whipping cream, Parmesan cheese, Italian seasoning, cheddar cheese and season with garlic powder, onion powder and salt & pepper to taste.Cook for about 8 minutes or until slightly thickened, constantly stirring so that it doesn’t stick or burn to the bottom of the pan. Pour the prepared pasta into the baking dish, followed by the cooked beef mixture, before pouring the white buttery Parmesan cream sauce over the top and mixing lightly.
Bake uncovered in preheated oven for 30 minutes or until golden brown on top.
Let cool for 10 minutes before serving with a side salad, garlic bread or your favorite Italian accompaniments!