Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 14 1/2 oz cans unsalted whod
1 c Minced fresh basil
1 10 oz. pkg frozen chopped sd
1 15 oz. carton lite ricotta e
2 Eggs, lightly beaten
1/4 ts Salt
6 8" flour tortillas
Veg. cooking spray
1/4 c Freshly grated lite Parmesae

Put tomatoe in food processor and pulse 6 to 8 times or until it is
coarsely pureed.

Transfer tomatoe to a medium saucepan, add basil. Bring to a boil,
reduce heat and simmer 25 minutes, stirring frequently.

Combine spinach, ricotta cheese, eggs, and salt, stir well. Spoon
spinach mixture evenly down center of tortillas. Roll up tortillas,
place seam side down in a 13 x 9 x 2" baking dish coated with cooking
spray. Spoon tomato mixture over tortillas, and sprinkle with
Parmesan Cheese. Bake at 375 for 30 min or until thoroughly heated.

234 calories, 7.5g fat, 87mg cholestrol

Jenny Craig

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