Preheat oven to 180°C. Cook penne pasta according to package instructions, until al dente. Drain. Meanwhile, in a small bowl, whisk together eggs and cream cheese.
To make the meatballs, place the beef mince in a large bowl, and add the sugar, Italian herbs, garlic powder, black pepper and salt. Mix well with your hands, and form small meatballs, about the size of a ping pong ball.
Heat the oil in a saucepan, then add the onion and meatballs and cook for about 6 to 8 minutes, turning the meatballs frequently. Add the tomatoes and season as desired. Cover and simmer for about 15 minutes. Add the cooked pasta and toss to combine.
Transfer half of the pasta and meatball mixture to a greased 20 x 30 cm baking dish. Add the cream cheese and egg mixture in a layer. Sprinkle over half the Cheddar cheese. Add the remaining pasta and meatball mixture, sprinkle with the remaining Cheddar and the Parmesan.
Bake, uncovered, for 30 to 40 minutes or until heated through. Remove from oven, sprinkle with parsley and serve.