Spinach and tomatoes come together for a light, yet filling pasta dish!
Preheat oven to 350 F.
Toss tomatoes and garlic cloves with about 2 tablespoons of olive oil and salt to taste. Place in a casserole baking dish – the same dish you will bake the pasta in. Roast tomatoes for 45 minutes, stirring occasionally, until they split their skins and release their juices.
Meanwhile, cook the pasta according to package directions, being careful not to overcook as the pasta will continue to cook while it bakes. Drain pasta and return to pot, toss with olive oil and add in the spinach while hot so that the spinach wilts, mixing to combine. Add ½ of the cheese and stir.
When tomatoes are finished cooking, remove from oven and add the pasta mixture right into baking dish. Gently toss in the dish to combine. Sprinkle on the remaining cheese and return to the oven for another 30-40 minutes, until cheese is melted and edges of pasta are starting to crisp and brown.
*Photo and recipe by @vestal_life