Spinach Filled Tortilla Rolls
|Canned no salt added whole tomatoes||29 Ounce (2 Can, Undrained)|
|Basil||1 Cup (16 tbs), minced|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Ricotta cheese||15 Ounce (1 Carton)|
|Eggs||2 , beaten|
|Flour tortillas||6 (8 Inch)|
|Vegetable cooking spray||1|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
1. Position knife blade in food processor bowl; add tomato. Pulse 6 to 8 times or until tomato is coarsely pureed.
2. Transfer tomato to a medium saucepan; add basil. Bring to a boil; reduce heat, and simmer 25 minutes, stirring frequently.
3. Combine spinach, ricotta cheese, eggs, and salt; stir well. Spoon spinach mixture evenly down centers of tortillas. Roll up tortillas; place seam side down in a 13- x 9- x 2-inch baking dish coated with cooking spray. Spoon tomato mixture over tortillas, and sprinkle with Parmesan cheese. Bake at 375° for 30 minutes or until thoroughly heated.