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Preheat oven to 375°F. Boil pasta 1 minute less than al dente in heavily salted water. Drain and set aside.
Melt butter in Dutch oven over medium heat. Add sausage and cook until browned and no longer pink, about 5–7 minutes.
Stir in onion, garlic, sun-dried tomatoes, salt, pepper, and Italian seasoning. Cook until onions soften, about 4 minutes.
Sprinkle flour over mixture and stir constantly for 1 minute to remove raw flour taste.
Slowly whisk in milk. Bring to a boil, reduce heat, and simmer until thickened, about 5 minutes.
Stir in spinach a handful at a time, cooking until wilted.
Return pasta to pot, pour over sauce, and toss to coat.
Transfer to greased 9×13″ baking dish. Spread evenly and top with mozzarella.
Bake uncovered 18–20 minutes until bubbly and cheese is melted.
Rest 5 minutes. Garnish with parsley, slice, and serve.