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Ingredients
- 1 (15 oz.) container ricotta cheese
- 1 (8 oz.) container soft onion and chive cream cheese
- 1/4 cup chopped fresh basil
- 1/2 teaspoon garlic salt
- 1/2 teaspoon seasoned pepper
- 1 large egg lightly beaten
- 2 cups ( 8 oz.) shredded mozzarella cheese, divided
- 1 (3 oz.) package shredded Parmesan cheese divided
- 2 (26 oz. jars tomato basil pasta sauce divided
- 1 (16 oz) package egg roll wrappers
- 60-64 frozen cooked Italian-style meatballs
Preparation
Step 1
Stir together first 6 ingredients until blended. Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese, set aside. Spread 1 cup pasta sauce in bottom of a lightly greased 13x9” baking dish. Cut egg roll wrappers in half, arrange 10 halves over pasta sauce. Wrappers will overlap. Top with meatballs. Spoon 3 cups pasta sauce over meatballs, sprinkle with 3/4 cup mozzarella cheese. Arrange 10 wrappers evenly over mozzarella. Spread ricotta cheese mixture over wrappers, top with remaining wrappers and pasta sauce. Bake at 350 degrees for 1 hour. Top with remaining 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake 10 more minutes. Let stand 15 minutes before serving.