Add the vegetable oil to a large skillet and add heat to medium high.
Add the ground beef, worcestershire sauce, season all and Onion and cook until meat has browned and there is no longer any pink and the onions are translucent.
Add the minced garlic and cook another 2 minutes until fragrant.
Add the pasta sauce, diced chilies and tomatoes, water, oregano, thyme, basil and brown sugar and heat through stirring well.
Transfer to a 7qt Slow Cooker.
Break the noodles into thirds and add to the slow cooker. Stir into the sauce to combine and distribute.
Spoon the ricotta and cream cheese over the top evenly then sprinkle the Italian Cheese blend over the top.