Tuna stuffed shells

Ingredients

• 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)

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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.