Ingredients for Penne Bake With Chicken Sausage Meatballs
- Zucchini
- Sweet Red Pepper
- Sweet Corn
- Olive Oil
- Pork Sausage
- 1 pound ground chicken
- 1 large egg
- Italian Breadcrumbs
- 1 medium onion
- Whipping Cream
- Fontina Cheese
- Penne Pasta
- 1 teaspoon dried oregano
- 2 cloves minced garlic
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Penne Bake With Chicken Sausage Meatballs? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Penne Bake With Chicken Sausage Meatballs
- Preheat oven to 375°F (190°C). Grease a 2 1/2-quart casserole dish.
- Cut 1 medium zucchini into thirds lengthwise, then crosswise into 1 1/2-inch pieces. Cut 1 medium red bell pepper into 1-2 inch thin/medium-sized slices.
- Remove 1 pound chicken sausage from its casing. In a medium bowl, combine the sausage with 1 pound ground chicken and 1 large egg. Mix with your hands until well combined.
- Finely chop 1/3 of a medium onion (about 1/4 cup). Add to the meat mixture.
- Gradually add 1/2 cup breadcrumbs, mixing with your hands until the mixture is firm enough to form 1-inch meatballs. Do not over-add breadcrumbs.
- Roll the mixture into 1-inch meatballs.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs and cook thoroughly, about 8-10 minutes, browning on all sides.
- Transfer meatballs to a bowl using a slotted spoon.
- Chop the remaining 2/3 of the medium onion (about 3/4 cup) and add it to the skillet. Cook for 5 minutes.
- Add the zucchini, red bell pepper, 2 cloves minced garlic, and 1 cup frozen corn to the skillet. Season with 1 teaspoon Italian seasoning, salt, and pepper. Cook for 8 minutes.
- Return the meatballs to the skillet. Add 1 cup heavy cream and 1 teaspoon dried oregano.
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Stir in 1 cup shredded fontina cheese until melted.
- Cook 1 pound penne pasta al dente according to package directions. Drain and add to the skillet.
- Toss the pasta with the sauce to coat.
- Transfer the pasta mixture to the prepared casserole dish. Top with the remaining 1/2 cup shredded fontina cheese.
- Bake for 15-20 minutes, or until heated through and bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
29g
Fat
160g
Carbs
21g
