Preheat your oven to 350°F (175°C) and prepare your 3-quart casserole dish with nonstick spray.

Bring a large pot of salted water to a boil, add macaroni, and cook until barely al dente, about 6-7 minutes. Drain and transfer to a mixing bowl.

Toss hot pasta with baby spinach and cover for 10 minutes to help the spinach wilt.

In a separate bowl, whisk eggs until frothy, then mix in shredded cheddar, cottage cheese, sour cream, and salt until well combined.

Fold the creamy egg mixture gently into the pasta and spinach until evenly coated. Mix in diced roasted red peppers.

Pour the mixture into the prepared casserole dish, cover with foil, and bake for 30 minutes. Uncover, sprinkle with remaining cheddar, and bake for an additional 15-20 minutes until golden and bubbly.

Let cool for a few minutes before serving. Store leftovers in the fridge for up to a week.