In a bowl, combine the chicken, corn, shredded carrot, garlic, ricotta cheese, and egg.

Then mix in 1/4 cup of the parmesan cheese and 2 Tbsp of the basil.

Spread the mixture over the top of the noodles leaving about 2 inches uncover at one end. Roll up the noodles tightly toward the uncovered end.

Pour 1 cup of the pasta sauce into a skillet and place rolls ups in the sauce. Spoon the remaining 1 cup of sauce over the roll ups.

Cover and bring to a boil. Once boiling, reduce to a simmer and simmer for 20 minutes.

Sprinkle with remaining Parmesan and basil to serve. Seres 6.