Tuna Stuffed Pasta Shells

By rrxing

From Women's Day magazine. Uses store-cupboard ingredients for a good, quick supper. In the absence of jumbo pasta shells, you could use pasta tubes instead, I think.

Ingredients

• 18 large pasta shells
• 1 (6 ounce) can tuna in water, drained
• 1 cup fresh white breadcrumbs
• 1/4 cup onion, finely chopped
• 1 large egg
• 1/4 cup parsley, minced
• 1 teaspoon lemon juice
• 1 (10 3/4 ounce) can condensed cream of celery soup
• 1/2 cup milk
• 2 tablespoons parmesan cheese, grated
• 2 teaspoons paprika

Details

Servings 1
Preparation time 15mins
Cooking time 50mins
Adapted from food.com

Preparation

Step 1

1 Heat oven to 350°F Spray an 11X7 inch baking dish with nonstick spray. 2 Cook pasta according to directions until al-dente. 3 While pasta cooks, mix tuna, bread crumbs, onion, egg, 1/8 cup parsley and lemon juice until blended. 4 Drain pasta shells. Rinse gently in colander to cool. Fill each shell with 1 Tbsp tuna mixture and place in prepared dish. 5 Whisk soup and milk in small saucepan over medium heat until hot. Remove from heat and stir in remaining 1/8 cup parsley. Pour soup mixture over shells. 6 If making ahead, cover with foil and chill overnight in refrigerator. When ready to bake follow instructions below, adding 10 minutes to baking time. 7 To serve that evening, bake 20 to 25 minutes until sauce starts to bubble and shells are heated through.