1. Bring a large pot of salted water to a boil. Add bowtie pasta and cook until just al dente. Drain and set aside, reserving ½ cup of pasta water.

2. In a large skillet over medium-high heat, add olive oil and brown the ground beef and sausage until cooked through. Drain excess grease and set meat aside.

3. In the same skillet, sauté the diced onion and red bell pepper for 3–4 minutes. Add garlic and cook for another minute until fragrant.

4. Pour in chicken broth to deglaze the skillet. Add heavy cream, Cajun seasoning, smoked paprika, and red pepper flakes. Simmer for 3–4 minutes.

5. Return the beef and sausage to the pan. Add spinach and stir until wilted. Season with salt and pepper to taste.

6. Add the cooked pasta to the sauce and stir gently. Sprinkle in mozzarella and Parmesan. Stir until cheese melts and pasta is fully coated.

7. If needed, add a splash of reserved pasta water to thin the sauce to your liking.

8. Remove from heat, garnish with parsley, extra cheese, or chili flakes. Serve immediately.