Cheesy, Spinachy, Sundried Tomatoey Pasta Bake

Ingredients:
7 oz. whole wheat penne pasta
1 lb. ground beef
1/2 yellow onion, chopped
2 garl5ic cloves, chopped
2 1/2 cups frozen spinach (actually 2-3 handfuls)
5 oz. sundried tomatoes, chopped
2/3 can black olives, chopped
2-3 Tbsp. white wine vinegar (a few splashes)
30 oz. spaghetti sauce (I used 2/3 of a large jar of Tomato/Garlic/Onion Chunky Ragu)
1/4 block cream cheese
1/3 cup grated Parmesan cheese
4 string cheese, cut up (Yes, I said string cheese!)
1 cup mozzarella, shredded

Directions:
Heat oven to 450 degrees. Boil pasta according to package directions; drain. In a large skillet, brown ground beef with onions and garlic. Drain any extra grease from the meat and add spinach, sundried tomatoes, olives, white wine vinegar, spaghetti sauce, and cream cheese. Stir until cream cheese is melted. Add Parmesan, string cheese, and pasta; mix all together, and put into a medium baking dish. Cover with tin foil, and bake for 20 minutes. Uncover pasta and sprinkle shredded mozzarella over the top. Turn oven down to 375 degrees, and bake uncovered for 10-15 minutes or until bubbly and the cheese is melted.