1. Bring a large pot of salted water to a boil. Add bowtie pasta and cook until just shy of al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2. In a large deep skillet, cook ground beef and sausage over medium-high heat until fully browned. Drain excess grease, leaving about 1 tbsp in the pan.

3. Add minced garlic and diced red bell pepper to the meat. Cook for 2–3 minutes until the pepper softens and garlic is fragrant.

4. Stir in Cajun seasoning, smoked paprika, garlic powder, crushed red pepper flakes, salt, and pepper. Mix until everything is well-coated.

5. Lower the heat to medium. Add heavy cream and chicken broth, stirring to combine. Let simmer for 3–5 minutes until slightly thickened.

6. Stir in mozzarella and parmesan cheese until melted and smooth. Add spinach and cook for 1–2 minutes until wilted.

7. Add drained pasta to the pan and toss everything together. Simmer on low for 2–3 more minutes to allow flavors to blend. Add reserved pasta water if needed to loosen the sauce.

8. Serve hot, garnished with extra parmesan and parsley if desired.