Bring a large pot of water to a boil. Add in 1 TBS salt & uncooked dry tortellini. Cook 2 minutes less than the time on the package for "al dente". Drain pasta.
In a medium skillet heat 1/2 TBS cooking oil. Add fresh spinach, salt, black pepper, garlic powder, and onion powder. Stir until wilted down.
Spread 1 TBS butter all over the inside of an 8" x 8" or 9" x 9" baking dish. Place 1/2 of the drained, cooked tortellini in the bottom of prepared baking dish. Place 1/2 of the diced ham on top of the tortellini. Cover the ham with 1/2 of the wilted spinach. Sprinkle with 4oz mozzarella cheese. Sprinkle with 1/2 of the parmesan cheese.
Top with remaining cooked tortellini, diced ham, and wilted spinach. Pour heavy whipping cream all over the top. Then top with the remaining 4 oz mozzarella cheese, and rest of the parmesan cheese.
Bake in preheated 400 degree oven for 15-20 minutes until cheese is melted and golden brown. Let sit 5 minutes before cutting into casserole.