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Baked "Ravioli"

Prep time

25 min

Total time

25 min

Servings

Makes 9 servings, 4 topped crackers each.

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    Ingredients
    • 36 TRISCUIT Crackers
    • 1/2 cup finely chopped well-drained canned artichoke hearts
    • 2 Tbsp. basil pesto
    • 9 mozzarella cheese slices, quartered
    • 1/4 cup spaghetti sauce, warmed
Preparation
  • 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.

Nutrition Notes

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

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.

128367
Calories 130
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 5mg
Sodium 280mg
Total Carbohydrate 16g
Dietary Fiber 3g
Total Sugars 1g
     Includes 0g Added Sugars
Protein 5g
Vitamin A 2% DV
Vitamin C 0% DV
Calcium 8% DV
Iron 6% DV
Potassium 4% DV
Vitamin D 0% DV

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