Preheat the oven to 400°F (200°C).

In a 9x13 inch casserole dish, combine cherry tomatoes, olive oil, garlic, red wine, and green onion whites. Toss until well coated.

Place the block of goat cheese in the center of the mixture.

Bake in the preheated oven for 40 minutes.

While baking, cook the pasta in salted water until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.

Smash the baked cheese and tomatoes together in the casserole until creamy.

Stir in fresh spinach and cover for 5 minutes until wilted.

Mix in the drained pasta and adjust creaminess with reserved pasta water.

Serve immediately and garnish with fresh black pepper if desired.