Baked Penne With Sausage, Zucchini And Fontina
Creamy baked penne with sausage, zucchini, and melted Fontina offers rich flavors and comforting textures, perfect for hearty family dinners or casual gatherings.
Ingredients
- 3 medium zucchini, halved then chopped into 1 1/2-inch pieces ⓘ
- 1 Tbsp olive oil ⓘ
- 1/2 lb Italian sausage, casings removed ⓘ
- 1 onion, chopped ⓘ
- 1 tomato, seeded and chopped ⓘ
- 1/2 tsp red pepper flakes ⓘ
- 1 cup whipping cream ⓘ
- 1 tsp dried oregano
- 1 tsp chopped basil ⓘ
- 1/2 lb Italian Fontina cheese, grated ⓘ
- 1/2 lb penne or tube pasta ⓘ
Instructions
- Preheat oven to 375°F.
- Grease a 2 1/2 to 3-quart deep casserole dish.
- Heat olive oil in a skillet over medium heat.
- Add Italian sausage; break up while cooking and cook until browned.
- Drain excess fat and transfer sausage to a bowl.
- Add chopped onion to the skillet; sauté about 5 minutes.
- Add chopped zucchini to the skillet.
- Season with salt and pepper; cook until almost tender.
- Return sausage to the skillet.
- Add whipping cream, dried oregano, chopped basil, and red pepper flakes.
- Bring the mixture to a boil.
- Add half of the grated Fontina cheese and stir until melted.
- Cook penne pasta until al dente, then drain.
- Combine the cooked pasta with the sausage and zucchini mixture.
- Transfer to the prepared casserole dish.
- Top with the remaining Fontina cheese.
- Bake in the preheated oven until bubbly and cheese is golden, about 20-25 minutes.
Tips & Substitutions
For added flavor, consider using spicy Italian sausage or adding some chopped bell peppers. If you don't have Fontina cheese, Gruyère or mozzarella can work as substitutes. When cooking the zucchini, avoid overcooking to maintain its texture; you want them tender but not mushy. This dish can also be made ahead and stored in the refrigerator before baking for a quick weeknight meal.
Serving Suggestions
Serve this baked penne with a simple green salad dressed with a light vinaigrette for a balanced meal. It pairs beautifully with Italian recipes like garlic bread or a side of roasted vegetables. For a complete Italian-themed dinner, consider following with P.K.'S Mostaccioli And Sausage for a delightful variation on pasta.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with aluminum foil, heating at 350°F until warmed through, about 20 minutes. You can also microwave individual portions, but be aware that the texture may differ slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Penne With Sausage, Zucchini And Fontina contains roughly 989 calories, with 13g protein, 69g carbohydrates, and 81g fat. It is an excellent source of iron (136% of the Daily Value), dietary fiber (97% of the Daily Value), and calcium (82% of the Daily Value). It also contributes 27g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish vegetarian?
Yes, you can easily make this dish vegetarian by omitting the sausage and adding more vegetables like mushrooms, bell peppers, or spinach. You could also incorporate plant-based sausage alternatives for a similar texture and flavor.
How do I prevent the pasta from becoming mushy?
To prevent mushy pasta, cook the penne until just al dente, as it will continue to cook in the oven. Make sure to drain it well before mixing it with the sausage and zucchini mixture, and avoid overbaking the casserole to maintain its texture.
Can I freeze the baked penne?
Yes, you can freeze the assembled but unbaked casserole. Cover tightly with plastic wrap and then aluminum foil to prevent freezer burn. When ready to bake, thaw in the refrigerator overnight and then bake as directed, adding a few extra minutes to the cooking time if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).