Bring a large pot of water to boil. Add a generous amount of salt and the rigatoni. Reduce heat to medium and cook until rigatoni is al dente. Drain, reserving 1 cup of the pasta water for later.
In a large, oven-safe skillet or saute pan, melt butter and olive oil over medium heat. Add garlic and stir, cooking for about a minute.
Add cooked rigatoni, 1 cup of pasta water, italian seasoning, black pepper, cream cheese and heavy cream to the skillet and stir until cream cheese is melted. Bring to a simmer over medium heat and add shredded cheeses. Stir constantly until cheeses are melted and pasta is completely coated; 1-2 minutes. Reduce heat and continue to cook and stir until sauce is thickened and reduced; 1-2 minutes. Remove from heat and stir in fresh minced parsley.
Serve hot, and garnish with more fresh parsley and some fresh grated Parmesan, if desired. Or proceed to the next step for the optional breadcrumb topping.
Turn on your oven's broiler if you are using the optional breadcrumb topping.
Mix the breadcrumb mixture together in a small bowl and sprinkle evenly over the top of the pasta. Place under the broiler and broil for several minutes or until breadcrumbs are golden and sauce is bubbly. Watch closely so it doesn't burn.