In a bowl, combine the spinach, mozzarella, ricotta, 1/2 cup parmesan and egg. Spread a heaping 1/3 cupful over each noodle leaving 1/2 inch uncovered at each end. Roll up. Place seam side down in an 11x7x2 baking dish coated with non-stick cooking spray. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Pour pasta sauce over roll-ups.
Cover and bake at 350°F for 33-38 minutes or until bubbly. Sprinkle with remaining parmesan cheese.