Tuna Stuffed Shells

By C Moose

Ingredients

• 18 jumbo pasta shells
• 1 can (8 0z) tuna in oil, drained
• 1 cup bread crumbs
• 1/4 cup finely chopped onion
• 1 large egg
• 1/4 cup minced fresh parsley
• 1 tsp. fresh lemon juice
• 1 can condensed cream of celery soup
• 1/2 cup milk
• 1 tsbp. grated Parmesan cheese

Preparation

Step 1

1. Heat oven to 350F. Lightly coat an 11X7 inch baking dish with nonstick spray.
2. Boil pasta as package directs until just firm-tender.
3. Meanwhile mix tuna, bread crumbs, onion, egg, 1/2 the parsley and the lemon juice to blend.
4. Drain pasta shells. Rinse gently to cool; drain. Fill each with 1 tbsp. tuna mixture. Place in prepared dish.
5. 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.
6. Bake 20 to 25 minutes until bubbly.