Step 1: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 10 to 11 minutes. Drain and set aside.

Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage, breaking them up with a spoon. Cook until browned and fully cooked through. Drain any excess grease.

Step 3: Add the chopped onion to the skillet and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. Then, add the thawed and squeezed spinach, cooking for 2 to 3 minutes until heated through.

Step 4: Meanwhile, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the milk and chicken broth, stirring constantly to prevent lumps. Continue to cook, whisking often, until the sauce thickens slightly, about 5 to 7 minutes.

Step 5: Lower the heat and stir in the heavy cream, Parmesan, mozzarella, Cajun seasoning, Italian seasoning, and smoked paprika. Season with salt and black pepper to taste. Stir until the cheese melts and the sauce is rich and creamy.

Step 6: Add the cooked linguine and the meat-spinach mixture to the sauce. Toss everything together gently until the linguine is fully coated with the creamy cheese sauce and all the ingredients are evenly combined.

Step 7: Serve the dish hot, garnished with extra Parmesan or freshly chopped parsley if you like a pop of color and freshness.