Ingredients

• 1 (10 ounce) box frozen chopped spinach, thawed
• 1 (8 ounce) can whole kernel corn, drained
• 1 (15 ounce) carton ricotta cheese
• 1 egg
• 2 (8 ounce) packages shredded Italian cheese blend, divided
• 8 flour tortillas
• 1 (15 ounce) can Italian-style stewed tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1 teaspoon italian seasoning
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 (3 ounce) package grated parmesan cheese

Instructions

1. Press spinach into several paper towels to drain, and repeat again.

2. In a medium bowl, combine the first 4 ingredients, plus 1 (8 ounce package Italian cheese blend and mix well.

3. Lay all tortillas out on counter and place 1/4 cup of mixture in each tortilla.

4. Roll up tightly and arrange seam side down in greased 9x13 inch baking pan.

5. Using same bowl, combine stewed tomatoes, tomato sauce, Italian seasoning, salt, and basil. Spoon mixture over the tortillas.

6. Sprinkle with remaining Italian cheese.

7. Bake uncovered at 350 degrees for 30 minutes.

8. Remove from oven & sprinkle parmesan cheese over top and return to oven for 5 minutes, or till cheese melts.