1. Preheat your oven to 375°F.

2. In a large skillet over medium-high heat, brown the ground beef and Italian sausage until cooked through. Drain excess fat and set aside.

3. Cook the rigatoni in a large pot of salted water until just shy of al dente. Drain and reserve 1/4 cup of pasta water.

4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

5. Pour in the heavy cream and simmer for 3–5 minutes until slightly thickened.

6. Reduce heat to low. Stir in mozzarella and Parmesan cheese until smooth and creamy.

7. Season with salt, pepper, and crushed red pepper flakes. Add cooked meat and stir to combine.

8. In a large baking dish, combine the rigatoni with the sauce mixture. Add a splash of pasta water if needed.

9. Sprinkle additional mozzarella and Parmesan on top.

10. Bake uncovered for 20–25 minutes until golden and bubbly.

11. Let cool for 5 minutes. Garnish with fresh parsley and serve warm.