Step 1: Bring a large pot of salted water to a boil. Cook the penne until al dente, about 10 to 12 minutes. Drain and set aside, reserving a small cup of pasta water if you need to thin the sauce later.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage. Break the meat apart as it cooks, and let it brown until no pink remains and the edges are slightly crispy. Drain off any excess grease so the dish doesn’t turn oily.

Step 3: Stir in the chopped onion and cook for about 5 minutes until soft and translucent. Add the garlic and cook for 1 minute until fragrant. Mix in the spinach and let it heat through for 2 to 3 minutes. Remove from heat and set aside.

Step 4: In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute to form a roux. Slowly pour in the milk and chicken broth, whisking constantly to keep the sauce smooth. Let it simmer gently until it thickens, about 5 to 7 minutes.

Step 5: Lower the heat and stir in the heavy cream. Add the Parmesan, mozzarella, Cajun seasoning, Italian seasoning, and smoked paprika. Stir until the cheeses melt and the sauce becomes creamy.

Step 6: Combine the cooked pasta, meat-spinach mixture, and creamy sauce in a large pot or skillet. Toss until every piece of pasta is coated and the meat and spinach are evenly mixed throughout.

If you want an extra golden finish, transfer everything to an oven-safe dish, sprinkle with more mozzarella, and broil for a few minutes until the top is bubbly and browned.