Creamy Garlic Butter Beef Bowtie Pasta with Italian Sausage & Spinach

1 lb bowtie pasta
1 lb ground beef
1 lb Italian sausage (casings removed)
1 large onion, chopped
4 cloves garlic, minced
10 oz frozen spinach, thawed and squeezed dry
2 tbsp olive oil

Creamy garlic butter sauce:
4 tbsp butter
1/4 cup all-purpose flour
3 cups milk
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 tsp salt
1/8 tsp pepper

Seasonings:
2 tbsp Cajun seasoning
1 tbsp Italian seasoning
1 tsp smoked paprika

Bring a large pot of water to a boil. Cook the bowtie pasta according to the instructions on the package. Drain and set aside.

In a large skillet, add 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 8-10 minutes. Drain excess fat.

Add the chopped onion into the skillet and cook for 5 minutes until softened. Stir in the garlic and cook for another minute. Add the thawed spinach and cook until warmed through. Remove from heat.

In a separate saucepan over medium heat, melt 4 tablespoons of butter. Once melted, whisk in 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.

Stir in the heavy cream, the Parmesan cheese, mozzarella cheese, 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.

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 come together.