Tuna Stuffed Shells
TUNA STUFFED SHELLS
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 Tblsp grated Parmesan
Paprika (optional)
Heat panggangan to 350°F. Coat an 11 x 7 inch baking dish lightly with nonstick spray.
Boil pasta as package directs until just firm-tender.
Meanwhile mix tuna, bread crumbs, onion, egg, half the parsley & the lemon juice to blend.
Drain pasta shells. Rinse gently to cool; drain. Fill each shell with 1 Tblsp tuna mixture. Place in prepared dish.
Whisk soup & milk in a small saucepan over medium heat until hot. Remove from heat; stir in remaining parsley. Pour evenly over shells. Sprinkle with cheese & paprika. Bake 18 jumbo pasta shells
Serve. Bake 25 minutes or until hot & bubbly.
If needed, cover with foil & refrigerate up to 1 day. Then bake 25 minutes or until hot & bubbly.
Makes 6 servings.
0 Response to "Tuna Stuffed Shells"
Post a Comment