Preheat oven to 375 degrees. Coat a 9-inch square baking dish with olive oil cooking spray. Set aside.
Cook spinach tortellini according to pkg. directions. I cooked mine for 6 minutes (al dente)
In a medium bowl, cook fresh spinach in microwave for 2 minutes, to soften.
In a large bowl, combine ricotta, ¾ cup mozzarella cheese, egg, cooked spinach, 1 tablespoon parmesan cheese, ¼ teaspoon salt, and pepper to taste. Mix with a rubber spatula so tortellini won’t break.
In a baking dish, spread ¾ cup pizza sauce on bottom of dish. Using the rubber spatula and spread tortellini mixture over sauce. Top with ¾ cup more sauce. Sprinkle top with ½ cup mozzarella cheese and 1 tablespoon Parmesan cheese. Cover with foil and bake about 20-25 minutes, until hot and cheese is melted.
Cool slightly and slice into 6 servings. This casserole freezes great!