Italian Tortillas(Vegetarian)

• 2 c. shredded Mozzarella cheese, divided
• 1 pkg. (10 oz.) chopped spinach, thawed and well drained
• 1 pkg. (10 oz.) corn, thawed and drained
• 1 container (15 oz.) Ricotta cheese
• 1 egg
• 8 flour tortillas (8-inch)
• 1 can (14 1/4 oz.) Italian-style stewed tomatoes, chopped (undrained)
• 1 can (8 oz.) tomato sauce
• 1 tsp. dried basil leaves
• 1/4 c. shredded Parmesan cheese

1. Mix 1 cup Mozzarella cheese, spinach, corn, Ricotta and egg. Place 1/2 cup mixture down center of each tortilla.
2. Roll tightly; arrange seam side down in greased 13 x 9-inch baking dish.
3. Mix tomatoes, tomato sauce and basil; spoon over filled tortillas. Sprinkle with remaining Mozzarella and Parmesan cheese.
4. Bake 30 minutes at 375u0b0.
5. Makes 8 servings.

mozzarella cheese, spinach, corn, ricotta cheese, egg, flour tortillas, italianstyle stewed tomatoes, tomato sauce, basil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=752013 (may not work)