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Italian Tortillas
Oliver-Ascolese Family, Seekonk, MA
“This is a great vegetarian dish that is tasty and economical. It can be easily doubled, and I use low-fat cheese to make it even healthier.” Karen Oliver
INGREDIENTS Serves 6
2 cups shredded mozzarella cheese
1 (10-ounce) package frozen chopped spinach, thawed and drained well
1 (10-ounce) package frozen corn, thawed and drained well
15 ounces ricotta cheese 1 large egg, lightly beaten 6 (8-inch) flour tortillas
1 (14-ounce) can Italian-style stewed tomatoes, chopped, juices reserved
1 (8-ounce) can tomato sauce 1 teaspoon dried basil
1⁄4 cup grated Parmesan cheese
PREPARATION
1. Preheat oven to 375°F. Grease a 9- by 13-inch baking dish.
2. In a large bowl, stir togeth- er 1 cup of the mozzarella, the spinach, corn, ricotta and egg. Place 1⁄2 cup of the mixture down the center of a tortilla. Roll up tightly and place, seam side down, in the prepared baking dish. Repeat with the remaining filling and tortillas.
3. In a separate bowl, stir together the tomatoes with juices, tomato sauce and basil and spoon over the tortillas. Sprinkle with the remaining 1 cup mozzarella and the Parmesan.
4. Bake until the cheese is melted and the sauce is bubbly, about 30 minutes.
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