Step 1: Boil the rigatoni
Bring a big pot of salted water to a boil. Cook the rigatoni until al dente, about 12 minutes. Drain and set aside.

Step 2: Brown the meat
In a deep skillet, heat the olive oil over medium-high heat. Add ground beef and sausage. Break it up as it browns, and cook until fully done. Drain the fat.

Step 3: Sauté onion, garlic, and spinach
Add the chopped onion to the meat. Cook 5 minutes till soft. Stir in garlic for 1 minute. Mix in spinach and cook until warmed through.

Step 4: Make the roux
In a separate saucepan, melt the butter. Whisk in the flour and stir for 1 minute.

Step 5: Pour in the milk & broth
Gradually whisk in milk and chicken broth. Let it simmer and thicken for about 5–7 minutes.

Step 6: Stir in the cheese, cream & seasonings
Turn heat to low. Stir in heavy cream, Parmesan, mozzarella, and all seasonings: salt, pepper, Cajun, Italian herbs, paprika. Mix until smooth.

Step 7: Combine it all
Pour the sauce into the skillet with your meat and spinach. Add the rigatoni. Gently fold everything together until coated.