With the new year in full swing, juggling a family and work balance can be tough. No need to sweat – Polly-O Cheese is here to help!
Whether you’re looking for dinner recipes to feed the entire family or a dish to bring to a friendly gathering. Here are four easy to follow recipes to make your life easier and to leave your friends and families taste buds watering.
Polly-O Ricotta Sausage Skillet Pasta
- 1 pound Rigatoni pasta
- 2 Tbsp. Olive Oil
- 1 pound bulk Italian sausage
- ½ medium onion, chopped
- 2 cloves garlic, minced
- 3 cups (24 oz.) prepared marinara sauce
- ½ tsp. red pepper flakes
- 1 ½ cups Polly-O Mozzarella cheese, shredded
- 1 cup Polly-O Parmesan cheese, grated
- 15 oz. Polly-O Ricotta cheese
Boil pasta in salted water until al dente or semi-hard, drain and set aside.
Heat olive oil in 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 ¾ 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 Parmesan Antipasto Salad
- 4 cups Romaine lettuce, chopped
- ½pound salami, chopped
- 1 cup artichoke hearts
- 1 cup grape tomatoes, halved
- ½ cup Pepperoncini peppers, chopped
- ½ cup Olives, chopped
- ½ cup marinated red peppers, chopped
- 5 oz. Polly-O Parmesan, shaved, shredded or grated
- Vinaigrette
- ½ cup Extra Virgin Olive Oil
- ¼ cup red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp oregano
- ¼ tsp red pepper flakes
- Kosher salt
- Freshly ground black pepper
In a large bowl, toss lettuce, salami, artichokes, tomatoes, pepperoncini, olives and red peppers together.
Prepare the vinaigrette salad dressing by combining all ingredients together and season with salt and pepper.
Dress salad with vinaigrette and top with Polly-O Parmesan cheese. Serve immediately.
Polly-O Three Cheese Calzone
- 8 oz. Polly-O Ricotta cheese
- ¼ cup Polly-O Parmesan, grated
- 2 eggs, divided
- 1 homemade or prepared pizza dough, divided into 4
- 12 oz. marinara sauce
- 6 oz. spinach leaves, fresh
- 8 oz. Polly-O Mozzarella cheese, shredded
- Preheat oven to 370 degrees F.
In a medium-sized bowl,stir to combine Polly-O Ricotta and Parmesan and 1 egg. Set aside
On a lightly floured surface, roll out each piece of dough into a thin circle. Top half of each dough with a tablespoon of marinara, Ricotta mixture, fresh spinach and shredded Polly-O Mozzarella. Fold over and secure edges. Brush the top of each with beaten egg and gratedParmesan. Place on a lightly greased baking sheet and bake for 15 to 20 minutes or until outside is browned and cheese is melted. Slice and serve hot with extra marinara.
Polly-O No Bake Ricotta Cheesecake (featured photo)
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- 1 stick unsalted butter, melted
Filling
- 15 oz. Polly-O Ricotta Cheese
- ½ cup powdered sugar
- ¼ cup lemon juice
- 1 tsp. Vanilla
- Zest from 1 lemon
- 8oz. heavy whipping cream
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 4-5 minutes.
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.
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