Petitchef

Tuna stuffed shells

Main Dish
4 servings
20 min
25 min
Very Easy

Ingredients

Number of serving: 4
18 jumbo pasta shells

1 can (6 oz) light tuna in oil, well drained

1 cup fresh white bread crumbs

1/4 cup finely chopped onion

1 large egg

1/4 cup minced fresh parsley

1 teaspoon fresh lemon juice

1 can (103/4 oz) condensed cream of celery soup

1/2 cup milk

2 tablespoons grated Parmesan cheese

Paprika (optional)

Preparation

  • Heat oven to 350°F. Lightly coat an 11 x 7-in. baking dish with nonstick spray.
  • Boil pasta as package directs until just firm-tender.
    Meanwhile mix tuna, bread crumbs, onion, egg, 1?2 the parsley and the lemon juice to blend.
  • Drain pasta shells. Rinse gently to cool; drain. Fill each shell with 1 tablespoon tuna mixture. Place in prepared dish.
  • Whisk soup and milk in a small saucepan over medium heat until hot. Remove from heat; stir in remaining parsley. Pour evenly over shells.
  • Sprinkle with cheese and paprika. Cover with foil. Refrigerate overnight, if desired.
    Bake 20 to 25 minutes until bubbly.





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