A little different twist on an old favorite...this is a good make-ahead casserole.
Stir 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 a lightly greased 13x9 inch 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 the 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 for 10 more minutes. Let stand for 15 minutes before serving. Makes 8 servings.
1 (15 oz.) container ricotta cheese
1 (8 oz.) container soft onion-and-chive cream cheese
1/4 cup fresh chopped basil
1/2 tsp. garlic salt
1/2 tsp. seasoned pepper
1 large egg, slightly beaten
2 cups (8 oz.) shredded mozzarella cheese, divided
1 (3 oz.) pkg. shredded parmesan cheese, divided
2 (26 oz.) jars tomato-basil pasta sauce, divided
1 (16 oz.) pkg. egg roll wrappers
60-64 frozen cooked Italian-style meatballs