Serve hot with garlic bread. Don't like sun-dried tomatoes? Substitute cherry or grape tomatoes, cut in half.
Pre-heat oven to 400° Farenheit.
Heat olive oil in sauté pan or skillet on medium heat until hot, then add onions and garlic. Cook until lightly golden and tender, 5-8 minutes.
As onions are cooking, cook pasta per package directions in boiling, salted water until a little underdone, about 8 minutes of cook time, keeping in mind that the pasta will cook in the oven. Drain but don't rinse pasta.
Add spinach, sun-dried tomatoes, vodka sauce, Italian seasoning, and light cream to pan. Turn heat to low and let simmer until warmed and the cream has slightly reduced, about 10 minutes.
Add pasta to sauce and stir to coat. Add 1 cup of mozzarella and 1/4 cup of Parmesan cheese, stir. Season with salt and pepper to taste.
Transfer pasta into a large baking dish and top with remaining mozzarella and Parmesan. Bake at 400° Fahrenheit for approximately 30 minutes or until brown and bubbly.