Italian Stuffed Peppers

-1 Preheat the oven to 350°F. Spray a large, deep baking dish with nonstick baking spray, and set aside.
-1 Put a large saucepan on the stovetop to boil. Season with salt.
-1 When the water comes to a boil, add the pasta, and cook to the box's instructions.
-1 Drain the pasta and set aside. Toss the pasta in tomato sauce.
-1 Cut the tops off the bell peppers. Core them, and clean the insides. Season with salt and pepper. Slice the pepper around the discarded stems into bite-sized pieces. (These pieces of the green bell pepper will be cooked instead of tossed out with the stems!)
-1 Place the hollowed out and seasoned peppers into the prepared baking dish, and set aside.
-1 Heat a large nonstick skillet over medium-high heat.
-1 When the skillet is hot, add the three Italian sausage links, turning occasionally to brown all the sides.
-1 While the sausage cooks, add the zucchini and the bite-sized pieces of bell pepper, and cook until soft.
-1 When the sausage is browned on all sides, slice into bite-sized pieces.
-1 Layer the sauced pasta, sausage and vegetables into the prepared green bell peppers. Top with mozzarella cheese.
-1 Bake for 30 minutes, or until the cheese is bubbly and golden brown.
-1 Enjoy immediately!