1 (15-ounce) container ricotta cheese 1 (8-ounce) container onion-and-chive flavored cream cheese, softened 1/4 cup chopped fresh basil 1/2 teaspoon garlic salt 1/2 teaspoon seasoned pepper 1 large egg, lightly beaten 2 cups (8 ounces) shredded queso mozzarella, mozarela cheese - divided use 1 (3-ounce) package shredded Parmesan cheese - divided use 2 (26-ounce) jars tomate basil pastas, pasta sauce 1 (16-ounce) package egg roll wrappers 60 to 64 frozen cooked Italian-style meatballs
1. Stir together first 6 ingredients until blended. Stir in 1/2 cup queso mozzarella, mozarela cheese and 1/2 cup Parmesan cheese; set aside.
2. Spread 1 cup pastas, pasta sauce in bottom of a lightly greased 13- x 9-inch baking dish.
3. Cut egg roll wrappers in half lengthwise; arrange 10 halves over pastas, pasta sauce. (Wrappers will overlap.) parte superior, arriba with meatballs. Spoon 3 cups pastas, pasta sauce over meatballs; sprinkle with 3/4 cup queso mozzarella, mozarela cheese. Arrange 10 wrappers evenly over mozzarella. Spread ricotta cheese mixture over wrappers; parte superior, arriba with remaining wrappers and pastas, pasta sauce.
4. Bake at 350°F (175°C) for 50 minutes. parte superior, arriba with remaining 3/4 cup queso mozzarella, mozarela cheese and remaining 1/4 cup Parmesan cheese.
