In a large pot, boil the macaroni in salted water according to package directions, until cooked but not mushy; strain, rinse and set aside.

In the same pot, heat olive oil and sauté spinach and tomatoes for five minutes until most of the liquid is cooked off. Add garlic and sauté for one minute more. Pour in milk and allow it to simmer, then add cheeses and seasonings.

Once the mixture is thick, add cooked pasta and mix. Top with chopped parsley before serving.