Baked Penne With Sausage, Zucchini And Fontina

• 3 medium zucchini, trimmed and halved lengthwise
• 1 Tbsp. olive oil
• 1/2 lb. hot Italian sausage, casings removed
• 1 onion, chopped
• salt and freshly ground pepper
• 1 c. whipping cream
• 1 tsp. dried oregano, crumbled
• 1/2 lb. Fontina cheese, grated
• 1/2 lb. penne or other tubular pasta

1. Preheat oven to 375u0b0.
2. Grease a 2 1/2 to 3-quart deep casserole.
3. Cut each zucchini half in thirds lengthwise, then crosswise into 1 1/2-inch long pieces.
4. Heat oil in heavy, large skillet over medium heat.
5. Add sausage and cook, breaking up with fork.
6. Transfer to bowl using slotted spoon.
7. Add onion to skillet and cook until beginning to soften; stir occasionally, about 5 minutes.
8. Add zucchini.
9. Season with salt and pepper and saute until almost tender, about 8 minutes.
10. Return sausage to skillet. Add cream and oregano and bring to a boil.
11. Add half of cheese to sauce and stir until melted.
12. Cook pasta until tender but firm. Drain well.
13. Return to pot.
14. Add sauce and stir to coat.
15. Put in casserole.
16. Top with remaining cheese.
17. Bake until heated through, about 15 minutes.
18. Serve hot.

zucchini, olive oil, hot italian sausage, onion, salt, whipping cream, oregano, fontina cheese, penne

Taken from www.cookbooks.com/Recipe-Details.aspx?id=472636 (may not work)