Great Italian comfort food!  Be sure to serve with crispy garlic bread and Caesar Salad.

Ingredients:

• 1 15-ounce container ricotta cheese
• 1 8-ounce container soft onion and chive cream cheese
• ¼ cup chopped fresh basil
• ½ tsp garlic salt
• ½ tsp seasoned pepper
• 1 large egg, lightly beaten
• 2 cups shredded mozzarella cheese, divided
• 1 3-ounce package shredded Parmesan cheese, divided
• 2 26-ounce jars tomato with basil pasta sauce, divided
• 1 16-ounce package egg roll wrappers
• 60-64 frozen cooked Italian-style meatballs (2 bags) (I always preferred to make my own)

Directions:

1. Stir together first 6 ingredients until blended
2. Stir in ½ cup mozzarella and ½ cup Parmesan cheeses; set aside
3. Spread 1 cup pasta sauce in bottom of lightly greased 13 x 9” baking dish
4. Cut egg roll wrappers in half; arrange 10 halves over pasta sauce (wrappers will overlap)
5. Top with meatballs
6. Spoon 3 cups pasta sauce over meatballs; sprinkle with ¾ cup mozzarella
7. Arrange 10 wrappers evenly over mozzarella; spread ricotta mixture over wrappers
8. Top with remaining wrappers and pasta sauce
9. Bake at 350° for 1 hour; top with remaining ¾ cup mozzarella cheese and ½ cup parmesan cheese
10. Bake 10 minutes more; let stand 15 minutes before serving

Serves 8

You may substitute 2 pounds ground sirloin, seasoned with salt and Italian seasoning then rolled (or served as ground meat) and heated until meat is no longer pink