Begin by bringing a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions, usually about 10-12 minutes, until al dente. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 4 cloves of minced garlic, sautéing for about 1 minute or until fragrant.

Add 1 pound of ground beef to the skillet, breaking it apart. Cook for approximately 5-7 minutes or until browned. Drain excess fat.

Season the cooked beef with 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of Italian seasoning, and optional crushed red pepper flakes. Stir well.

Lower the heat to medium, pour in 1 cup of beef broth and 1 cup of heavy cream. Stir to combine and bring to a gentle simmer.

Carefully add the drained penne back into the skillet, stirring for about 2-3 minutes so the pasta absorbs the flavors.

Gradually sprinkle in 1 cup of freshly grated Parmesan cheese while stirring continuously, cooking over low heat until cheese melts.

Sprinkle 1 cup of shredded mozzarella cheese evenly over the top, cover the skillet, and let sit for about 3-5 minutes until mozzarella is melted.

Before serving, sprinkle chopped parsley over the top for freshness and color.