Preheat the oven to 400°F.
Pour the cherry tomatoes, onions, sun dried tomatoes, olive oil, garlic, Italian seasoning, salt and pepper into an oven safe casserole dish. Stir to combine.
20 oz. cherry tomatoes (2 pints), 1/2 small white onion, minced, 1/4 cup sun dried tomatoes, 1/4 cup olive oil, 3 cloves fresh garlic, minced, 1 tsp. Italian seasoning, salt and pepper, to taste
Place the cream cheese in the center.
8 oz. cream cheese
Bake, uncovered, for 35-40 minutes. (Bake until the cheese is golden and looks like it's about to fall apart).
Meanwhile, cook pasta of choice according to package directions.
8 oz. pasta of choice, cooked
Remove the casserole dish from the oven. Smash the tomatoes down using a spoon and stir the cream cheese until it creates a sauce.
Stir in the spinach until wilted and then stir in cooked pasta noodles. Serve immediately and garnish with basil. Taste and adjust add more salt or pepper as desired.
2 cups fresh spinach, gently torn, basil (optional garnish)