8 oz. Mozzarella cheese, shredded
1 (10 oz.) pkg. chopped spinach, thawed & drained
1 (10 oz.) sweet corn, thawed
1 (15 oz.) container ricotta cheese
1 egg
6 (8 inch) flour tortilla
1 (14 1/4 oz.) Italian-style stewed tomatoes, chopped, undrained
1 (8 oz.) can tomato sauce
1 tsp. dried basil leaves
1/4 c. Parmesan cheese, shredded

Heat oven to 375 degrees. Mix 1 cup Mozzarella cheese, spinach, corn, egg, ricotta cheese. Place 1/2 cup mixture down center of each tortilla. Roll tightly; arrange seam side down in a 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.