Baked Italian Tortilla Rolls Recipe

About this recipe

A hearty and flavorful eggetarian dinner featuring tortillas filled with a cheesy spinach and corn mixture, topped with a rich tomato sauce and baked to perfection.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 450G Pack'D Organic Super Sweet Sweetcorn
• 500 G Marco Alimentari Italian Ricotta Cheese
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 600G Picard Organic Chopped Spinach With Cream
• 10" Poco Loco Flour Tortillas, 10"

Instructions

1. 1. Preheat your oven to 375°F (190°C) and grease a 13 x 9-inch baking dish.
2. 2. In a large mixing bowl, combine 1 cup of shredded mozzarella cheese, 1 package of fresh spinach (chopped), 1 package of corn (thawed if frozen), 1 cup of ricotta cheese, and 1 egg. Mix until well combined.
3. 3. Place 1/2 cup of the mixture down the center of each of the 8 flour tortillas. Roll each tortilla tightly and place them seam-side down in the prepared baking dish.
4. 4. In a separate bowl, mix 1 can of chopped tomatoes, 1 can of tomato sauce, and 1 teaspoon of dried parsley. Spoon this mixture evenly over the filled tortillas.
5. 5. Sprinkle the remaining 1 cup of shredded mozzarella cheese and 1/4 cup of grated parmesan cheese over the top.
6. 6. Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly. Serve hot.