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

2. In a large skillet, heat olive oil over medium heat. Add ground beef and sausage, season with salt and pepper, and cook until browned. Transfer meat to a plate and drain grease.

3. In the same skillet, sauté garlic and diced red bell pepper until fragrant and slightly softened, about 2–3 minutes.

4. Pour in heavy cream and stir in Cajun seasoning. Bring to a gentle simmer.

5. Return meat to the skillet and add the drained pasta. Stir to coat evenly in the sauce.

6. Add shredded cheese and stir until fully melted and sauce is creamy.

7. Fold in spinach and let it wilt. Adjust seasoning if needed.

8. Serve hot, topped with extra cheese or parsley if desired.