Penne Bake, with Chicken-sausage Meatballs

Recipe by love4culinary
READY IN: 1hr 15mins


  • 2 -3
    medium zucchini, trimmed & halved lengthwise (use more or less as desired. I like a little more, but some like a little less!)
  • 1
    sweet red pepper
  • 7
    ounces sweet corn (canned)
  • 1
    tablespoon olive oil
  • 12
    lb sweet pork sausage, casings removed (if you would like to have more meat in your dish, you can add more; the same goes for the ground chi)
  • 1
  • Italian breadcrumbs (amount will depend on moisture in meat and size of egg)
  • 1
    chopped onion
  • 1
    cup whipping cream
  • 12
    lb grated Fontina cheese
  • 12
  • 1
    teaspoon oregano (optional)
  • 1
    teaspoon minced garlic (optional)


  • Preheat oven to 375 degrees.
  • Grease 2 1/2 quart casserole.
  • Cut zucchini squash halves into thirds lengthwise, then crosswise into 1 1/2 inch pieces, and cut pepper into 1-2 inch thin/med sized slices.
  • (If the pepper is large, you may not want to add whole pepper… it depends on your taste).
  • After you have removed sausage from casing, put into a medium sized bowl.
  • Add the ground chicken and egg, and mix using your hands until the egg is completely mixed into the meat.
  • Take 1/3 of your onion and chop it very fine.
  • Add to meat/egg mixture.
  • Then add a small amount of breadcrumbs, and mix with hands again.
  • Continue adding a little bit of bread crumbs at a time, until it is the right consistency to form 1 inch round balls with meat.
  • Do not get carried away with the breadcrumbs, but do make sure to add enough so that they will stay in ball form.
  • Roll into balls.
  • Heat oil in large skillet over medium heat (If you find that there is not enough oil[especially if you add more meat], don’t be afraid to add a little more; Just don’t get carried away!).
  • Add meatballs; cook thoroughly.
  • Transfer to bowl using slotted spoon (to drain oil).
  • Chop up the rest of the onion (this time not very fine) and add to skillet; cook 5 minutes.
  • Add zucchini squash and sweet red pepper slices, minced garlic (if you choose) and corn.
  • Season and cook 8 minutes.
  • Return meat to skillet.
  • Add cream and oregano.
  • Bring to a boil.
  • Add half the fontina and stir until melted.
  • Cook penne al dente, drain and return to pot.
  • Add sauce and toss through to coat.
  • Transfer to casserole and top with remaining fontina.
  • Bake until heated through, about 15 to 20 minutes.
  • ENJOY!