Italian Tortillas - cooking recipe

Ingredients

2 c. (8 oz.) Kraft natural shredded low-moisture, part-skim Mozzarella cheese, divided
1 (10 oz.) pkg. Birds Eye chopped spinach, thawed and well drained
1 (10 oz.) pkg. Birds Eye sweet corn, thawed and drained
1 (15 oz.) container Ricotta cheese
1 egg
6 (8-inch) flour tortillas
1 (14 1/4 oz.) can Italian style stewed tomatoes, chopped (undrained)
1 (8 oz.) can tomato sauce
1 tsp. dried basil leaves
1/4 c. Kraft 100% shredded Parmesan cheese (1 oz.)

Preparation

Heat oven to 375\u00b0.
Mix 1 cup Mozzarella cheese, spinach, corn, Ricotta and egg.
Place about 1/2 cup mixture down center of each tortilla.
Roll tightly; arrange seam side down in greased 13 x 9-inch baking dish.
Mix tomatoes, tomato sauce and basil; spoon over filled tortillas.
Sprinkle with remaining Mozzarella and Parmesan cheese.
Bake 30 minutes.
Makes 6 servings.