Preheat oven to 220C/200C fan-forced.
Heat oil in a large pan. Cook sausages for 5-6 minutes, turning until browned all over. Set aside.
Combine pasta sauce and Campbell’s Real Chicken Stock in pan. Bring to the boil. Add pasta and cook uncovered for 10 minutes. Add zucchini and cook a further 5 minutes until pasta is al dente. Remove from heat and stand, covered for 5 minutes.
Spoon mixture with the cooked sausages into a medium ovenproof dish. Stir through ½ cup cheese. Sprinkle with remaining cheese. Bake for 8-10 minutes until golden.
Serve with salad.
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