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

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 cloves of minced garlic and sauté for about 1-2 minutes until fragrant and golden.

Add 1 pound of ground beef to the skillet. Cook for about 5-7 minutes until browned and fully cooked. Drain excess fat.

Lower the heat to medium and season the cooked ground beef with salt, black pepper, Italian seasoning, and crushed red pepper flakes. Stir thoroughly for 1-2 minutes.

Pour in 1 cup of beef broth and 1 cup of heavy cream. Bring to a gentle simmer for about 3-4 minutes until the sauce thickens slightly.

Add the drained penne pasta to the skillet and toss to coat with the creamy sauce. Stir gently for about 2 minutes.

Gradually sprinkle in 1 cup of grated Parmesan cheese, stirring constantly until it melts into the sauce.

Distribute 1 cup of shredded mozzarella cheese over the top. Cover the skillet and let it sit on low heat for about 5 minutes.

Remove the lid and sprinkle chopped fresh parsley on top before serving warm.