Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and keep warm.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden.

Add 1 pound of ground beef to the skillet and cook for 5-7 minutes, breaking it apart until browned and no pink remains.

Stir in 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 tablespoon of Italian seasoning. Cook for an additional 1-2 minutes to meld the spices.

Pour in 1 cup of beef broth and 1 cup of heavy cream. Stir to combine and let simmer for 2-3 minutes to thicken.

Add the cooked penne pasta and toss gently for 2-3 minutes to coat the pasta with the sauce.

Mix in ½ cup of freshly grated Parmesan cheese until melted. This adds richness to the sauce.

Sprinkle 1 cup of shredded mozzarella cheese over the pasta, cover, and reduce the heat to low until melted, about 2-3 minutes.

Garnish with freshly chopped parsley and serve hot.