Preheat the oven to 350 degrees.

Halve the cherry tomatoes. Toss in a bowl with 1 TBSP of the olive oil, 1/4 TSP salt and 1/8 TSP pepper. Place in a baking dish and roast for 45 minutes, or until softened and juicy.

While the tomatoes are roasting, cook the pasta shells al dente according to package directions. Once they're finished cooking, drain the shells and allow them to cool down.

Meanwhile, prepare the pesto by combining the spinach, goat cheese, garlic, pignolia nuts, basil, and remaining olive oil, salt, and pepper in a food processor. Process together until smooth. Add in the ricotta, and pulse a couple of times until mixed together.

Coat a 9x13 baking dish with cooking spray.

Once the tomatoes are roasted and the pasta is cooked and cooled, begin assembling the shells by spooning a large spoonful of prepared pesto + a spoonful of roasted tomatoes into each shell. Arrange the stuffed shells in the baking dish.

Spread the remaining roasted tomatoes evenly around the baking dish and over the shells.

Sprinkle the shredded mozzarella over top of the stuffed shells.

Bake for 20 minutes, or until the cheese is bubbly.