Preheat oven to 375°F. Lightly grease a 3-qt. rectangular baking dish. Cook pasta according to package directions. Drain pasta, reserving 3/4 cup of the cooking water. Set pasta and the reserved water aside.

In a large skillet heat oil over medium heat. Add shallots and garlic; cook 3 to 5 minutes or until tender, stirring occasionally. Add spinach; cook and stir about 1 minute more or just until spinach is wilted. Transfer spinach mixture to an extra-large bowl. Add pasta, 1 1/2 cups of the tomatoes, the beans, 1/2 cup of the basil, and the olives.

In a blender or food processor combine roasted peppers, salt, and the reserved pasta cooking water. Cover and blend or process until smooth. Add to pasta mixture; stir to coat. Transfer mixture to the prepared baking dish.

Bake, covered, 25 minutes. Sprinkle with cheese. Bake, uncovered, about 10 minutes more or until heated through and cheese is melted.

Meanwhile, in a small saucepan bring vinegar to boiling over medium heat; reduce heat. Boil gently, uncovered, 5 to 10 minutes or until vinegar is reduced to 1/3 cup.

Before serving, top pasta mixture with the remaining 1/2 cup tomatoes and the remaining 1/4 cup basil. Drizzle with the reduced vinegar.