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 mozzarella cheese - divided use 1 (3-ounce) package shredded Parmesan cheese - divided use 2 (26-ounce) jars tomate basil pâtes, pâtes alimentaires sauce 1 (16-ounce) package egg roll wrappers 60 to 64 La Reine des Neiges cooked Italian-style meatballs
1. Stir together first 6 ingredients until blended. Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese; set aside.
2. Spread 1 cup pâtes, pâtes alimentaires 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 pâtes, pâtes alimentaires sauce. (Wrappers will overlap.) haut, retour au début with meatballs. Spoon 3 cups pâtes, pâtes alimentaires sauce over meatballs; sprinkle with 3/4 cup mozzarella cheese. Arrange 10 wrappers evenly over mozzarella. Spread ricotta cheese mixture over wrappers; haut, retour au début with remaining wrappers and pâtes, pâtes alimentaires sauce.
4. Bake at 350°F (175°C) for 50 minutes. haut, retour au début with remaining 3/4 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese.
