1. Bring a large pot of salted water to a boil. Cook the rigatoni until just shy of al dente, then drain and set aside.

2. In a large skillet over medium-high heat, cook the Italian sausage and ground beef until fully browned, breaking it into crumbles as it cooks. Drain excess fat.

3. Reduce heat to medium. Add butter to the pan and melt. Stir in minced garlic and cook for 1 minute, just until fragrant.

4. Pour in the heavy cream and simmer for 3–4 minutes until slightly thickened.

5. Stir the cooked meats back into the sauce and combine well.

6. Add fresh spinach to the pan and stir until wilted. Then mix in mozzarella and parmesan until fully melted.

7. Season the sauce with salt, pepper, and crushed red pepper flakes to taste.

8. Add cooked rigatoni to the skillet and toss to coat evenly in the sauce.

9. Transfer mixture to a baking dish or oven-safe skillet. Top with more mozzarella and a sprinkle of parmesan.

10. Bake at 400°F (200°C) for 8–10 minutes, or until the cheese on top is melted and bubbly.

11. Let rest for 5 minutes before serving. Garnish with chopped parsley or basil if desired.