2 c. Kraft natural shredded low moisture part skim mozzarella cheese, divided
1 pkg. (10 oz.) Birds Eye chopped spinach, thawed, well drained
1 pkg. (10 oz.) Birds Eye sweet corn, thawed & drained
1 container (15 oz.) ricotta cheese
1 egg
6 flour tortillas (8")
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.) Kraft 100% shredded Parmesan cheese

Heat oven to 375 degrees. 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.