Baked "Ravioli"

Flavors of artichoke ravioli will impress your guests, but our deconstructed version is much easier to make! Layers of Italian flavors top crunchy TRISCUIT Crackers.

Well-being Choice

Nutrition Bonus

Whole wheat TRISCUIT Crackers form the base of these smart Italian-inspired appetizers that can fit into your balanced diet.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 9 servings, 4 topped crackers each.

Ingredient list

36 TRISCUIT Crackers
½ cup finely chopped well-drained canned artichoke hearts
2 Tbsp. basil pesto
9 mozzarella cheese slices, quartered
¼ cup spaghetti sauce, warmed

Directions

Heat oven to 350ºF.

Place crackers in single layer on baking sheet.

Combine artichokes and pesto; spoon onto crackers. Top with cheese.

Bake 5 to 8 min. or until cheese is melted.

Drizzle with spaghetti sauce.

Recipe Tips

SubstitutePrepare using RITZ Crackers.
Meatball "Ravioli"Omit artichokes and pesto. Thaw 18 frozen store-bought mini meatballs in refrigerator; cut in half. Place, cut sides down, on crackers. Top with cheese. Bake and serve as directed.
Cheese "Ravioli"Omit artichokes and pesto. Reduce spaghetti sauce to 1 Tbsp. Mix spaghetti sauce with 1/3 cup ricotta cheese and 1 Tbsp. grated Parmesan cheese; spoon onto crackers. Top with cheese. Bake as directed.

Nutrition factsNutrition information

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