I found this recipe very randomly. My mom broke her ankle about 5-6 years ago and I had to take her to the doctor. While I was in the waiting room I was looking through magazines and found this recipe. I made it a few weeks after and have been making it ever since. It is very easy to make, is extremely yummy and feeds a lot of people(8 very well).

From Southern Living

Ingredients
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
1 (3-ounce) package shredded Parmesan cheese, divided
2 (26-ounce) jars tomato basil pasta sauce
1 (16-ounce) package egg roll wrappers
60 to 64 frozen cooked Italian-style meatballs

Preparation
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 13- x 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.

Bake at 350° for 50 minutes. Top with remaining 3/4 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese. Bake 10 more minutes. Let stand 15 minutes.

Note: For testing purposes only, we used Classico Tomato and Basil pasta sauce.

Yield 8 servings