Fill a large pot with salted water and bring it to a rolling boil. Add the spaghetti and cook until tender but still slightly firm in the center. Drain thoroughly and set aside.

Heat the olive oil in a deep skillet over medium heat. Add the ground beef and cook slowly, breaking it apart as it browns. Let it develop some deeper color for extra flavor, then carefully drain any excess grease.

Sprinkle in the salt, black pepper, garlic powder, and oregano. Stir well so the seasoning coats every bit of the beef.

Pour in the Rotel with all its juices along with the tomato sauce. Stir and let the mixture simmer gently for a few minutes so it thickens and the flavors blend together.

Lower the heat slightly and stir in the heavy cream. Add the softened cream cheese and mix until completely melted and smooth.

Gradually add the cheddar and mozzarella, if using, stirring continuously as they melt into the sauce. The mixture should become thick, creamy, and glossy. Sprinkle in the smoked paprika and stir to combine.

Add the cooked spaghetti directly into the skillet and use tongs to toss until every strand is fully coated in the rich, cheesy sauce.

Let everything simmer together for 2 to 3 minutes so the sauce clings tightly and settles into the pasta. Serve hot straight from the skillet while the cheese is perfectly melted.