1. To get started, bring a large pot of salted water to a boil. Cook the rigatoni pasta until it reaches that perfect al dente texture, about 12 minutes. Drain the pasta and set it aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and Italian sausage, breaking them up with a spoon as they cook. Sauté the meat until it’s browned and fully cooked through. Drain any excess fat from the pan.

3. Next, add the chopped onion to the skillet and cook for about 5 minutes, until the onion is softened. Stir in the minced garlic and cook for an additional minute. Finally, mix in the thawed and drained spinach and cook until heated through.

4. In a separate saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, creating a roux. Gradually pour in the milk and chicken broth, whisking constantly. Simmer the sauce, stirring frequently, until it thickens, about 5-7 minutes.

5. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, mozzarella cheese, Cajun seasoning, Italian seasoning, and smoked paprika. Season the sauce with salt and black pepper to taste. Continue stirring until the cheese is melted and the sauce is smooth and creamy.

6. Add the cooked rigatoni and the meat and spinach mixture to the garlic butter sauce. Gently toss everything together until the pasta is fully coated in the rich, flavorful sauce. Serve this Cheesy Beef and Italian Sausage Rigatoni piping hot, with an extra sprinkle of Parmesan cheese or fresh parsley on top for a beautiful presentation.