Bring a large pot of salted water to a boil. Add rigatoni pasta and cook until al dente. Drain and set aside.

In a large skillet over medium-high heat, melt the butter. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.

Stir in minced garlic, Italian seasoning, garlic powder, and crushed red pepper flakes (if using). Sauté for 1 minute until fragrant.

Reduce the heat to medium. Add heavy cream and milk, stirring to combine.

Stir in Parmesan and mozzarella cheese until the sauce is smooth and creamy.

Let the sauce simmer for a few minutes until slightly thickened. Taste and adjust seasoning with salt and pepper.

Add the cooked rigatoni to the skillet and toss to coat the pasta in the creamy sauce.

Garnish with chopped parsley and extra Parmesan before serving.