Recipe

Tuna Stuffed Shells Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago What could be better than melding two great flavors; Tuna fish and Pasta. Great combo. This can easily be made for Lunch or Dinner Prep:15m Cook:50m Servings:6	Mountainmam
	tuna fish cream of celery parmesan parsley pasta shells

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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 tsp fresh lemon juice

1 can (10 3/4 oz) condensed cream of celery soup

1/2 cup milk

2 Tbsp grated Parmesan

Paprika (optional)

Directions

Heat oven to 350°F. You’ll need an 11 x 7-in. baking dish lightly coated with nonstick spray.

Boil pasta as package directs until just firm-tender.

Meanwhile mix tuna, bread crumbs, onion, egg, half the parsley and the lemon juice to blend.

Drain pasta shells. Rinse gently to cool; drain. Fill each shell with 1 Tbsp 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. Bake and serve or cover with foil and refrigerate up to 1 day.

To serve: Bake 25 minutes or until hot and bubbly.

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