Preheat the oven to 400ºF.

Pour 2 pints of cherry tomatoes into a 9x13-inch casserole dish. 

Drizzle olive oil over the cherry tomatoes and toss until all the tomatoes are coated in oil. 

Add the red wine, garlic, and white part of the green onion into the baking dish and toss. 

Next, place a block of goat cheese into the middle of the casserole dish.  

Bake the goat cheese dish at 400ºF for 40 minutes. 

Meanwhile, bring a large pot of salted water to a boil and add pasta. 

Cook the pasta until it is cooked to al dente. 

Before pouring the pasta into a strainer remove 1 cup of pasta water from the pot and set aside. 

Strain pasta and set aside. 

Remove the goat cheese bake from the oven and smash the goat cheese with a fork or spatula. 

Smash the remaining tomatoes and stir the goat cheese and tomatoes together until it forms a creamy pasta.

Add 10-oz. of spinach to the casserole dish and then pour 1/2 cup of pasta water to the dish and toss. 

Cover the casserole dish for 5 minutes so that the spinach wilts. 

Remove covered toss and then add the pasta to the casserole dish and mix until the pasta is coated in sauce. 

Serve with fresh cracked black pepper and enjoy.