1. Bring a large pot of salted water to a boil. Add rigatoni and cook 1–2 minutes less than package instructions. Drain, reserving 1/2 cup of pasta water.

2. In a large skillet, heat olive oil over medium heat. Add ground beef and Italian sausage, breaking it up and cooking until browned and fully cooked. Drain excess fat if needed.

3. Reduce heat slightly, add butter, and stir until melted. Add minced garlic and sauté for about 1 minute until fragrant.

4. Stir in fresh spinach and cook until wilted, about 2 minutes. Add a splash of pasta water if needed. Season with salt and pepper.

5. Add drained rigatoni to the skillet and toss to coat. Stir in half the mozzarella and half the parmesan. Mix until cheese is melty and evenly distributed.

6. Transfer pasta mixture to a baking dish. Top with remaining mozzarella and parmesan. Sprinkle optional red pepper flakes and Italian seasoning if desired.

7. Broil in the oven for 2–4 minutes until cheese is bubbling and golden brown. Watch carefully to avoid burning.

8. Let sit for 5 minutes before serving. Enjoy!