1. Boil a large pot of salted water and cook the rigatoni until al dente. Drain and set aside.

2. In a large skillet, cook the ground beef and Italian sausage over medium heat until browned. Break it into crumbles as it cooks. Drain excess grease.

3. In the same skillet, melt the butter and add the minced garlic. Sauté until fragrant.

4. Stir in the heavy cream, Italian seasoning, salt, and black pepper. Let it simmer until slightly thickened.

5. Add the cooked beef and sausage back into the skillet, then stir in the rigatoni until well coated.

6. Turn off the heat and fold in the Parmesan and mozzarella cheeses until melted and creamy.

7. Garnish with chopped parsley and serve hot.