Creamy Tuna-Penne Casserole

Submitted by tammarie

"I loved tuna casserole as a kid and was happy to find this grown up version. I can seldom find anchovy paste so I have left it out but it is better with it."

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 1 casserole
• Serves: 6

ingredients

• 4 garlic cloves
• 2 zucchini, cut into 1/2-inch cubes (2 1/4 cups)
• 2 1⁄2 cups whipping cream
• 1⁄2 cup parmesan cheese, grated
• 1 teaspoon anchovy paste
• 2 tablespoons basil, minced (or 1 tsp dried)
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 2 (6 ounce) cans albacore tuna, solid white -drained
• 8 ounces penne
• 1⁄2 cup panko breadcrumbs
• 2 tablespoons butter, melted

directions

1. .Heat oven to 450. Bring large pot of salted water to simmer. Add garlic; cook 5 minute Remove from water and chop.
2. Place zucchini in fine-mesh sieve; place in simmering water and cook 2 minutes; remove. Place under cold running water to stop cooking; drain. Bring water in pot to a boil.
3. In large bowl, stir together cream, cheese, anchovy paste, basil, salt and pepper. Add tuna, breaking into flaked pieces; stir in garlic and zuchinni.
4. Partially cook penne in boiling water 5 minutes; drain. Add to bowl and mix well.
5. Pour into 11/8 baking dish. Sprinkle with panko and drizzle with butter.
6. Bake uncovered, 15 to 25 minutes or until sauce is bubbling and top is golden brown. Remove from oven.