Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the rigatoni and cook according to package instructions until al dente, typically about 10-12 minutes. Reserve ½ cup of pasta water before draining.

In a large skillet over medium heat, warm 2 tablespoons of olive oil, then add the ground beef, breaking it up with a spatula. Cook for 5-7 minutes or until browned.

Add a diced onion to the skillet with the cooked beef, sautéing for about 3-4 minutes until it turns translucent. Stir in 2-3 minced garlic cloves, cooking for an additional minute.

Sprinkle in 1 tablespoon of Italian seasoning and a pinch of crushed red pepper flakes (if using), stirring everything to combine. Pour in 1 cup of beef broth and let simmer for 2-3 minutes.

Reduce the heat to low and gently stir in 1 cup of heavy cream into the skillet, letting the sauce thicken over 2-3 minutes.

Gradually fold in ½ cup of grated Parmesan and 1 cup of shredded mozzarella until both cheeses are fully melted and incorporated.

Toss the drained rigatoni into the skillet with the creamy sauce, mixing until well coated. Add reserved pasta water if sauce is too thick.

Remove the skillet from heat and garnish with freshly chopped parsley. Serve immediately.