Subscribe

How to celebrate Friendsgiving with some old favorites and some new classics

We're sharing these recipes from Polly-O for a bold new take on Friendsgiving (and even Thanksgiving!)
Polly-O Ricotta Sausage Skillet Pasta
Photograph provided by Polly-O
Written by Michael Stickle (Time Out) in partnership with Polly-O
Advertising

We love Thanksgiving. But we LOVE Friendsgiving. It brings us together with our friends and neighbors for a feast that lets us be who we are and serve what we want. We'll have turkey and all the usual trimmings on Thanksgiving, so we can get really innovative for Friendsgiving.

This year, we're going Italian with four recipes—two new and two old (circa 1950!)—featuring Polly-O cheese, an Italian-American tradition since 1899. The company was started by Giuseppe Pollio and his son, Albert, at a time when it was hard to find high-quality cheese in America. And, once their patrons started tasting cheese that had been made from processes passed down through generations of cheese makers, they were hooked. Recently taken under BelGioioso Cheese, renowned American makers of award-winning specialty cheeses, Polly-O's tradition of excellence continues to grow. And, speaking of traditions, they even brought back Polly the Parrot!

Parrot revised with flag
Image provided by Polly-O

Today, Polly-O cheeses—respected and loved high-quality mozzarella and traditional ricotta—are staples in the most traditional family recipes for many Italian-American households. They also enhance every dish they’re in, including these four that are perfect for Friendsgiving.

New recipes

Polly-O Ricotta Sausage Skillet Pasta

Polly-O Ricotta Sausage Skillet Pasta
Polly-O Ricotta Sausage Skillet Pasta
Photograph provided by Polly-O

Ingredients

  • 1 pound rigatoni pasta
  • 2 tablespoons olive oil
  • 1 pound bulk Italian sausage
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups (24 oz.) prepared marinara sauce
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 cups Polly-O mozzarella cheese, shredded
  • 1 cup Polly-O Parmesan cheese, grated
  • 15 ounces Polly-O ricotta cheese

Directions

  • Boil pasta in salted water until al dente or semi-hard, drain and set aside.
  • Heat olive oil in a large skillet, add sausage and onion.
  • Cook over medium high heat, stirring to crumble the sausage.
  • Once browned, add garlic and heat for a few minutes.
  • Add the marinara and red pepper flakes.
  • Stir to incorporate all ingredients and bring sauce to a low boil.
  • Stir in the drained pasta, mozzarella and 3/4 cup of the Parmesan cheese.
  • Cover and let the combination heat through for a few minutes.
  • Remove skillet from heat, uncover pan and top with dollops of ricotta cheese and the rest of the Parmesan cheese.
  • Serve immediately.

Polly-O No Bake Ricotta Cheesecake

Polly-O No Bake Ricotta Cheesecake
Polly-O No Bake Ricotta Cheesecake
Photograph provided by Polly-O

Crust Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1 stick unsalted butter, melted

Filling Ingredients

  • 15 ounces Polly-O Ricotta Cheese
  • 1/2 cup powdered sugar
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla
  • Zest from 1 lemon
  • 8 ounces heavy whipping cream

Directions

For the crust

  • Preheat oven to 350 degrees.
  • Combine graham cracker crumbs, sugar and butter in a bowl.
  • Press into a 10-inch tart pan with removable bottom.
  • Bake for 10 minutes.
  • Let cool completely before filling.

For the filling

  • Beat the ricotta, powdered sugar, lemon juice, vanilla and lemon zest in a bowl until light and fluffy. 
  • Slowly add the heavy whipping cream and beat until thickened and increased in volume, about 4 to 5 minutes.

For final cheesecake

  • Pour filling into prepared crust and smooth out with an offset spatula.
  • Refrigerate tart for at least 4 hours, overnight for best results.
  • Top with fresh berries.
  • Remove from pan and place onto serving plate.
  • Cut and serve cold.

Vintage recipes

Neapolitan-Style Eggplant

Neapolitan-Style Eggplant
Neapolitan-Style Eggplant
Photograph provided by Polly-O

Polly-O recipe, circa 1950

Ingredients

  • 1 large eggplant
  • Flour
  • Olive oil or fat from frying
  • 1/2 lb. Polly-O Grade A mozzarella cheese, cubed
  • 1/2 lb. Polly-O Grade A ricotta cheese
  • 2 eggs
  • 1/2 cup Polly-O grated Parmesan or Romano cheese
  • 1/2 cup cake crumbs
  • 1/8 teaspoon pepper
  • 1 teaspoon chopped basil
  • Tomato sauce

Directions

  • Pare and cut eggplant in 1/4 inch slices.
  • Dip in flour and fry, browning both sides evenly in olive oil.
  • Mix eggs, ricotta, mozzarella together; add cake crumbs, grated cheese, pepper and basil.
  • Place fried slices of eggplant side by side in shallow baking pan.
  • Spread mixture over each slice of eggplant.
  • Top with another slice of eggplant and cover with tomato sauce and grated cheese.
  • Bake in hot oven 10 to 15 minutes.
  • Serve hot.

Serves 4.

Dolce Fedora

Polly-O recipe, circa 1950

Ingredients

  • 1 8-inch sponge cake
  • 2 jiggers rum
  • 2 cups sugar
  • 1 1/2 pounds Polly-O Grade A ricotta cheese
  • 1/4 pound chopped filbert nuts
  • 2 squares grated unsweetened chocolate
  • 1 cup heavy cream, whipped
  • 1/2 cup chopped almonds

Directions

  • Mix sugar and ricotta thoroughly.
  • Add grated chocolate and nuts.
  • Blend until custard-like consistency is obtained.
  • Cool.
  • Cut plain sponge cake into 4 layers.
  • Brush each layer with rum.
  • Place layer of cake on dish, spread with 1/2” thick ricotta mixture.
  • Top with another layer of cake, another layer of filling.
  • Top layer should be cake.
  • Swish the whipped cream on top and sides and sprinkle with almonds.
  • Chill and serve.

Serves 6 to 8.

Show moreLoading animation
Recommended
    You may also like
    You may also like
    Advertising
    Back to Top

    About us

    Contact us

    Time Out products

    Site map
    © 2025 Time Out England Limited and affiliated companies owned by Time Out Group Plc. All rights reserved. Time Out is a registered trademark of Time Out Digital Limited.