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1
Preheat oven to 375 degrees.
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2
Grease 2 1/2 quart casserole.
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3
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.
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4
(If the pepper is large, you may not want to add whole pepper... it depends on your taste).
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5
After you have removed sausage from casing, put into a medium sized bowl.
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6
Add the ground chicken and egg, and mix using your hands until the egg is completely mixed into the meat.
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7
Take 1/3 of your onion and chop it very fine.
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8
Add to meat/egg mixture.
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9
Then add a small amount of breadcrumbs, and mix with hands again.
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10
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.
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11
Do not get carried away with the breadcrumbs, but do make sure to add enough so that they will stay in ball form.
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12
Roll into balls.
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13
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!).
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14
Add meatballs; cook thoroughly.
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15
Transfer to bowl using slotted spoon (to drain oil).
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16
Chop up the rest of the onion (this time not very fine) and add to skillet; cook 5 minutes.
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17
Add zucchini squash and sweet red pepper slices, minced garlic (if you choose) and corn.
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18
Season and cook 8 minutes.
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19
Return meat to skillet.
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20
Add cream and oregano.
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21
Bring to a boil.
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22
Add half the fontina and stir until melted.
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23
Cook penne al dente, drain and return to pot.
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24
Add sauce and toss through to coat.
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25
Transfer to casserole and top with remaining fontina.
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26
Bake until heated through, about 15 to 20 minutes.
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27
ENJOY!
