Step 1: Bring a large pot of salted water to a boil. Cook the refrigerated tortellini according to the package instructions, usually 3 to 5 minutes, until tender but still firm. Drain and set aside.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add ground beef and Italian sausage, breaking them apart with a wooden spoon. Cook until browned and fully cooked through, about 6 to 8 minutes. Drain any excess fat.

Step 3: Add chopped onion to the meat in the skillet. Sauté for about 5 minutes, until softened and translucent. Stir in minced garlic and cook for an additional 1 minute, until fragrant. Mix in the thawed and drained spinach and cook for another 2 to 3 minutes until warmed through.

Step 4: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux. Slowly whisk in milk and chicken broth, continuing to stir until the sauce thickens, about 5 to 7 minutes.

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

Step 6: Add the cooked tortellini and meat-spinach mixture to the sauce. Gently toss to combine and coat everything evenly. Serve warm, garnished with extra Parmesan cheese or fresh herbs if desired.