2 c. (8 oz.) Kraft natural shredded low-moisture part skim Mozzarella cheese, divided
1 (10 oz.) pkg. Bird's Eye chopped spinach, thawed, well drained
1 (10 oz.) pkg. Bird's Eye sweet corn, thawed, 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. (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 9x13 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.