Begin by bringing a large pot of salted water to a vigorous boil. Once boiling, add the penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta in a colander and set it aside, letting the steam escape to prevent it from overcooking.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add minced garlic and sauté for about 1 minute until fragrant and lightly golden—be careful not to burn it.

Add the ground beef to the skillet and cook for approximately 5-7 minutes, stirring frequently. Use a wooden spoon to break it apart, cooking until the beef is browned and no longer pink.

Sprinkle salt, black pepper, Italian seasoning, and optional crushed red pepper flakes over the beef. Stir well to evenly coat the meat with the spices.

Lower the heat to medium and pour in the beef broth and heavy cream. Stir the mixture continuously as it comes to a gentle simmer, allowing the creamy sauce to thicken slightly.

Fold the drained penne pasta into the skillet, ensuring that the pasta is evenly coated in the rich sauce. Gently toss everything together using tongs.

Gradually add the grated Parmesan cheese to the pasta mixture, stirring continuously until it melts completely and thickens the sauce.

Top the dish with shredded mozzarella cheese, spreading it evenly. Cover the skillet with a lid and let it sit over low heat for about 2-3 minutes, allowing the cheese to melt.

Once the mozzarella is perfectly melted, remove the skillet from heat. Garnish with freshly chopped parsley for a pop of color and flavor.