In a large pot or deep skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Season with salt and black pepper, and remove any excess grease if needed.

Move the beef to one side of the pot and add minced garlic on the other side. Sauté for about 30 seconds until fragrant.

Add the pasta to the pot along with the chicken/beef broth and 1 cup of heavy cream. Bring to a simmer, cover, and cook according to pasta package directions until al dente, stirring occasionally.

Lower your heat to medium-low and mix in cream cheese until it’s smooth and fully incorporated. Then add in the grated Parmesan, shredded mozzarella (if using), and red pepper flakes. Stir until your sauce feels velvety.

Fold in the fresh spinach until it just wilts, about 1-2 minutes. Taste, and adjust the seasoning with salt and pepper if needed.

Plate your delicious creation while it’s hot, and garnish with extra Parmesan, fresh parsley, and a dash of black pepper.