Step 1: Bring a large pot of salted water to a boil. Cook the bowtie pasta according to the package instructions until al dente. Drain and set aside.

Step 2: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add ground beef and Italian sausage, breaking them apart with a spoon. Cook until browned and fully cooked through, about 7–10 minutes. Drain excess fat if necessary.

Step 3: Add the chopped onion to the skillet and cook for 4–5 minutes until softened. Stir in the minced garlic and cook for another minute. Add the thawed, squeezed spinach and cook until warmed through. Remove from heat.

Step 4: In a separate saucepan over medium heat, melt 4 tablespoons of butter. Once melted, whisk in the flour and cook for 1 minute. Gradually whisk in the milk and chicken broth until smooth. Let it come to a gentle simmer and thicken, about 5–7 minutes.

Step 5: Stir in the heavy cream, Parmesan, mozzarella, Cajun seasoning, Italian seasoning, and smoked paprika. Season with salt and pepper. Stir until the cheese is melted and the sauce is creamy and smooth. If needed, thin with a splash of milk.

Step 6: Pour the cheese sauce into the meat mixture. Add the cooked pasta and toss everything together until well-coated. Let it sit on low heat for a minute or two so the flavors meld.