Preheat the oven to 425°F (218°C). Line a sheet pan and lightly coat it with cooking spray.
In a large bowl, beat the 2 eggs until smooth. Add the tortellini and toss gently until each piece is evenly coated with egg.
In a gallon zip-top bag, combine the breadcrumbs, grated Parmesan, garlic powder, and salt; shake or mix to combine.
Transfer the egg-coated tortellini to the bag in batches, seal, and shake until all tortellini are evenly coated with the breadcrumb mixture.
Arrange the coated tortellini in a single layer on the prepared sheet pan without crowding.
Bake for 10 minutes, then carefully flip each tortellini and bake an additional 8–10 minutes, until the edges are golden and crisp.
Heat the marinara, Alfredo, and pesto sauces according to package instructions and transfer to small serving bowls for dipping.
Serve the toasted tortellini immediately with the warmed sauces for dipping.
