2 c. Mozzarella cheese
1 pkg. (10 oz.) chopped spinach, thawed, well drained
1 pkg. (10 oz.) sweet corn, thawed, drained
1 container (15 oz.) ricotta cheese
1 egg
6 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. (1 oz.) Parmesan cheese

Heat oven to 375 degrees. Mix 1 cup Mozzarella cheese, spinach, corn, ricotta and egg. Place 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.