Ingredients:
18 large pasta shells
1 (6 ounce) cans tuna in water, drained
1 cup fresh white breadcrumbs
1/4 cup onions, finely chopped
1 large eggs
1/4 cup parsley, minced
1 teaspoon lemon juice
1 (10 3/4 ounce) cans condensed cream of celery soup
1/2 cup milk
2 tablespoons parmesan cheese, grated
2 teaspoons paprika
Directions:
Heat oven to 350 F Spray an 11X7 inch baking dish with nonstick spray.
Cook pasta according to directions until al-dente.
While pasta cooks, mix tuna, bread crumbs, onion, egg, 1/8 cup parsley and lemon juice until blended.
Drain pasta shells. Rinse gently in colander to cool. Fill each shell with 1 Tbsp tuna mixture and place in prepared dish.
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.
If making ahead, cover with foil and chill overnight in refrigerator. When ready to bake follow instructions below, adding 10 minutes to baking time.
To serve that evening, bake 20 to 25 minutes until sauce starts to bubble and shells are heated through.
Servings: 6
Time preparation: 15 min.
Time total: 50 min.