Creamy Tuna-Penne Casserole - cooking recipe

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

Preparation

.Heat oven to 450. Bring large pot of salted water to simmer. Add garlic; cook 5 minute Remove from water and chop.
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.
In large bowl, stir together cream, cheese, anchovy paste, basil, salt and pepper. Add tuna, breaking into flaked pieces; stir in garlic and zuchinni.
Partially cook penne in boiling water 5 minutes; drain. Add to bowl and mix well.
Pour into 11/8 baking dish. Sprinkle with panko and drizzle with butter.
Bake uncovered, 15 to 25 minutes or until sauce is bubbling and top is golden brown. Remove from oven.