| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Not, Sent | 4 | Servings | |
INGREDIENTS
| 8 | Corn tortillas, 6-inch diameter | |
| 1 | Container (15 oz) part-skim ricotta cheese | |
| 1 | Box (10 oz) frozen chopped spinach, thawed, squeeze dry | |
| 1/2 | c | Parmesan cheese |
| 1 | lg | Egg |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Ground black pepper |
| 2 | c | Bottled spaghetti sauce |
| 4 | oz | Mozzarella cheese, shredded |
INSTRUCTIONS
FILLING Heat oven to 375°. Have ready a 13x9x2-inch baking dish. Stack tortillas, wrap in foil and place in oven 10 minutes until warm and pliable. Meanwhile, mix Filling ingredients in a bowl until blended. Spread 1 cup of the spaghetti sauce over bottom of baking dish. Spoon about 1/3 cup filling down center of each tortilla. Fold sides around filling and place seam side down in dish. Spread with remaining sauce and sprinkle with the mozzarella. Bake 40 minutes or until heated through. Recipe by: Women's Day - 4-22-97 Posted to MC-Recipe Digest V1 #611 by The Taillons <taillon@access.mountain.net> on May 13, 1997
A Message from our Provider:
“Forbidden fruits create many jams”