Preheat oven to 400°F. Place tomatoes, garlic, basil, olive oil, balsamic vinegar, salt & pepper in a 9x13 (3 quart) baking dish and toss to combine. Bake for 20 minutes, stir, and bake for another 15-20 minutes, until the tomatoes are nice and soft and melt when pressed gently with a spoon.

Meanwhile, bring a large pot of salted water to a boil. Cook pasta to al dente, according to package directions. Drain well. If the pasta is finished before the tomato sauce is ready, drizzle in a little olive oil and stir so the pasta doesn't stick. Place in a large bowl.

Once the tomatoes are finished, mix them into the drained pasta and allow to cool to just above room temperature, stirring occasionally.

Once cool, mix in the drained mozzarella and refrigerate until ready to serve.