| | Directions | | In a bowl, combine ricotta, spinach, corn, one cup of mozzarella and egg substitute. Spoon about 1/2 C on each tortilla; roll up tightly. Place seam side down in a 9x13" pan coated with nonstick spray. Combine tomatoes, tomato sauce and basil; spoon over tortillas. Sprinkle with Parmesan and remaining mozzarella cheese. Bake, uncovered at 375° for 35 min or until heated through. |
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| Ingredients | | - |  | 1 carton low fat ricotta cheese (15 ounce carton) |
| - | | 10 ounces frozen chopped spinach, thawed & drained |
| - | | 10 ounces frozen corn, thawed & drained |
| - | | 2 cups shredded part skim mozzarella cheese, divided |
| - | | 1/4 cup egg substitute |
| - | | 10 flour tortillas (8-inch) |
| - | | 1 can diced tomatoes, undrained (14.5 ounce can) |
| - | | 8 ounces tomato sauce |
| - | | 1 teaspoon dried basil |
| - | | 1/4 cup grated Parmesan cheese |
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