Preheat oven to 350°F. Prepare a 13×11 inch casserole pan with cooking spray. Cook pasta al dente (cooked, but still firm). Drain (do not rinse) and place in a large mixing bowl. Add the pesto sauce to the cooked pasta and mix well. Set aside. In a large sauté pan, over medium heat, cook the sausage until browned (if in links, remove casings and cook). Add the pasta sauce and mix well. In a bowl, mix together the ricotta cheese and half of the shredded mozzarella. Ladle one third of the pasta sauce on the bottom of the prepared pan. Add a layer of pesto pasta. Spoon the cheese mixture over the pasta. Repeat the layers, ending with sauce. Top with the remainder of mozzarella and parmesan cheese. Cover with foil and bake for 40 minutes, or until bubbly. Remove the foil for the last 5 minutes of cooking.