Penne with Spicy Sausage & Zucchini in Tomato Cream Sauce

I love pasta and was really wanting to fix some comfort food for dinner. I had ripped this recipe from the Cooking Light magazine and it was the basis for the following meal. This was so delicious I had it for lunch today too. I paired this with a simple salad (recipe coming this week) and a glass of wine. Nom Nom!

• 8 ounces uncooked penne pasta
• 2 links Field Roast Sausages (I used 1 Italian and 1 Chipotle), crumbled
• 1 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 3 garlic cloves, minced
• Dash of sugar
• 2 tablespoons red wine vinegar
• 1 (28-ounce) can diced tomatoes
• 2 tablespoons Toffuti cream cheese
• Cooking spray
• 4 ounces Daiya mozzarella cheese, shredded and divided
• 1/4 cup vegan Parm, divided

Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté until browned. Remove to a plate.

Add zucchini to pan; sauté 3 minutes or until crisp-tender, stirring frequently.

Add oregano and next 4 ingredients (through sugar); sauté 1 minute, stirring constantly.

Add vinegar; cook for 30 seconds or until the liquid evaporates. Drain tomatoes, with juice; bring to a boil.
Reduce heat, and simmer 5 minutes, stirring occasionally.

Remove pan from heat; stir in cream cheese.

 Add pasta and sausage to tomato mixture; stir to combine.

Spoon half of pasta mixture into an 11 x 7-inch glass or ceramic baking dish, or divide half evenly among 4 individual dishes coated with cooking spray.

Sprinkle 1/2 the mozzarella and 2 tablespoons Parm over pasta.

Top with remaining pasta mixture.

Sprinkle evenly with remaining mozzarella and remaining Parm.

Bake at 375° for 20 - 25 minutes or until browned and bubbly.

Serve with your choice of salad, garlic bread, wine, etc. Look at these yummy layers.

Enjoy! I'll post the salad recipe later this week.