1. Cook the penne pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté until fragrant, about 1 minute.

3. Add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.

4. Season the cooked beef with salt, black pepper, Italian seasoning, and crushed red pepper flakes (if using). Stir well.

5. Lower the heat to medium and pour in the beef broth and heavy cream, stirring to combine.

6. Add the drained penne pasta into the sauce, stirring to ensure all the pasta is coated evenly.

7. Gradually stir in the Parmesan cheese until melted and the sauce is creamy and thickened.

8. Sprinkle the shredded mozzarella cheese on top, then cover the skillet with a lid and let it sit for a few minutes until the cheese is melted.

9. Garnish the dish with chopped parsley before serving.