1 ct ricotta cheese - (15 oz)
1 cup ct onion-and-chive flavored cream (8 oz), softened
1/4 cup chopped fresh basil
1/2 teaspoon seasoned pepper
1 lrg egg lightly beaten
2 cups shredded mozzarella cheese - (8 oz) divided
1 pkt shredded Parmesan cheese - (3 oz) divided
60 frozen cooked Italian-style meatballs (to 64)
Sread 1 cup pasta sauce in bottom of a lightly greased 13- by 9-inch baking dish. Cut egg roll wrappers in half lengthwise; 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.
Comments: For testing purposes only, we used Classico Tomato and Basil pasta sauce.