Bring a large pot of salted water to a boil. Add the rigatoni and cook until just al dente, about 12 minutes. Drain well and set aside.

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage, breaking them up with a spoon. Sauté until browned and fully cooked, then drain off excess fat.

Add the chopped onion to the skillet. Cook until softened and golden, about 5 minutes. Stir in the minced garlic and cook for an additional minute, just until fragrant.

Mix in the squeezed, thawed spinach and cook another 1-2 minutes, until the spinach is warmed through.

In a separate saucepan, melt the butter over medium heat. Whisk in the flour to make a smooth roux and cook, stirring, for 1 minute.

Gradually whisk in the milk and chicken broth. Bring it to a gentle simmer, stirring constantly, and cook for 5-7 minutes—or until thickened. Lower the heat and gently stir in the heavy cream, grated Parmesan, shredded mozzarella, Cajun seasoning, Italian seasoning, smoked paprika, salt, and pepper. Whisk until the cheeses are melted and the sauce is smooth, creamy, and aromatic.

Pour the creamy sauce over your skillet mixture of meats, veggies, and pasta. Toss gently to coat every piece of rigatoni with that luscious sauce.

Serve immediately, garnishing with extra Parmesan or chopped parsley for a fresh pop of color and flavor.