Preheat oven to 425°F. Line a 13" x 9" baking pan with enough foil to overhang sides by 2". Coat with cooking spray. Cook pasta as directed, drain well.
On surface, lightly floured, gently stretch or roll dough into a rectangle. Fit dough into baking pan, pressing 1" up sides. Spread 1/2 cup sauce over bottom of dough. Toss pasta & meatballs with remaining 1-1/2 cups sauce, stir in 1 cup mozzarella cheese. In bowl, combine the ricotta cheese with 2 Tbsp. of parmesan cheese. Spoon 1/2 of mixture over dough, top with dollops of ricotta mix. Repeat layering with remaining pasta & ricotta mixture. Sprinkle with remaining 1/2 cup mozzarella.
Bake until crust is golden and cheese is melted, about 20-25 min. Sprinkle with remaining 1 Tbsp. parmesan cheese and parsley. Let stand 10 min, Using foil, lift pizza from pan, remove foil before slicing.