Name: Tuna stuffed shells
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: En
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)

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)

Preparation

Preparation20 min

Cook time25 min

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.