How to cook Creamy Tuna Penne Casserole
- 2 (6 ounces each) cans solid white albacore tuna, drained
- 4 garlic cloves, peeled
- 2 (6 ounces each) 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
- 8 ounces penne (tube-shaped pasta)
- 1/2 cup panko (Japanese bread crumbs) OR unseasoned dry bread crumbs
- 2 tablespoons butter, melted
- Heat oven to 450°F (230°C). 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 together 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 11x8-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.
The Creamy Tuna Penne Casserole recipe easy to prepare and so good! 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.
*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.
This recipe for Creamy Tuna Penne Casserole serves/makes: 6
The Creamy Tuna Penne Casserole recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Tuna
Preparation Method: Pasta