Creamy Tuna-Penne Casserole
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The 1950's classic tuna noodle casserole gets a 21st century facelift. Penne pasta steps in for egg noodles, a cream sauce replaces condensed soup, and zucchini takes the place of peas. Look for high-quality tuna for the purest flavor.
INGREDIENTS
4 garlic cloves, peeled
2 (6-ounce) zucchini, cut into 1/2-inch cubes, 2-1/2 cups
2-1/2 cups whipping cream
1/2 cup grated Parmesan cheese
1 teaspoon anchovy paste
2 tablespoons fresh basil, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (6-ounce) cans solid white albacore tuna, drained
8-ounced penne (tube-shaped pasta)
1/2 cup panko (Japanese breadcrumbs) OR unseasoned dry bread crumbs
2 tablespoons butter, meltedHeat oven to 450 degrees. Bring large pot of salted water to a simmer. Add garlic, cook 5 minutes. Remove from water, chop. Place zucchini in fine-mesh sieve, place in simmering water. Cook 2 minutes; remove. Place under cold running water to stop cooking; drain. Bring water in pot to a boil.
In large bowl, stir togehter cream, cheese, anchovy paste, basil, salt and pepper. Add tuna, breaking into flaked pieces; stir in garlic and zucchini.
Partially cook penne in boiling water 5 minutes; drain. Add to bowl, mix well. Pour into 11 x 8-inch glass baking dish. Sprinkle with panko, drizzle with melted butter. (Casserole can be made up to 8 hours ahead. Cover and refrigerate.) Bake, uncovered, 15 to 25 minutes or until sauce is bubbling and top is golden brown. Remove from oven; let stand 5 minutes.
Makes 6 servings
NOTE - Anchovy paste heightens the flavor of many dishes, including tuna, without being overpowering. It is sold in tubes and can be kept in the refrigerator.