Creamy Tuna-Penne Casserole

• 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

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.

garlic, zucchini, whipping cream, parmesan cheese, anchovy paste, basil, salt, pepper, cans albacore tuna, penne, breadcrumbs, butter

Taken from www.food.com/recipe/creamy-tuna-penne-casserole-436217 (may not work)