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

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.

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.