Submitted by: Sugar | Date Added: 21 Dec 2009
Listed in: Fish / Tuna

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 (103/4 oz) condensed cream of celery soup
1/2 cup milk
2 Tbsp grated Parmesan cheese
Paprika (optional)

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 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. Cover with foil. Refrigerate overnight, if desired. Bake 20 to 25 minutes until bubbly.

This recipe currently has 0 comments. Add your own comment in the right hand menu.