Italian Enchiladas

1 lb ground beef

1 24 oz jar spaghetti sauce

1 1 lb container ricotta cheese

1 8 oz pkg shredded Italian Five Cheese Blend

1 pkg 8" tortillas (8-pack

Brown ground beef in large skillet; meanwhile preheat oven to 350F. Put a small amount of the spaghetti sauce in the bottom of a 9x13 baking dish, just enough to spread around. Reserve 1 c of spaghetti sauce off to the side. Once beef is browned, pour in the remaining spaghetti sauce, ricotta cheese and half (1 c) of the shredded cheese. Stir together until mixed well and heated through. Once mixture is done, remove from heat. Lay a tortilla on a plate, scoop 1/2 c of mixture onto the tortilla and roll up, then place seam down in the pan. Repeat with remaining 7 tortillas. Take the reserved cup and pour across the enchiladas; make sure some gets on each one and then take a spoon and spread up and down so it covers most of the enchilada. Sprinkle the remaining cheese over the enchiladas and bake for 25-30 minutes or until cheese is bubbly.