Preheat oven to 250°F. Halve cherry tomatoes and toss with olive oil, salt, and pepper, then spread onto a rimmed baking sheet. Roast for 1 hour.

Meanwhile, cook pasta until al dente and drain. Rinse pasta with cold water and set aside.

Cook bacon until crisp, then drain on paper towels and slice.

Once tomatoes have roasted, combine pasta, bacon, tomatoes, spinach, cotija cheese, and pesto in a large bowl. Stir to mix well, then serve.