Ingredients Jump to Instructions ↓

  1. 18 jumbo pasta shells

  2. 1 can (6 oz) light tuna in oil, well drained

  3. 1 cup fresh white bread crumbs

  4. 1/4 cup finely chopped onion

  5. 1 large egg

  6. 1/4 cup minced fresh parsley

  7. 1 tsp fresh lemon juice

  8. 1 can (10 3/4 oz) condensed cream of celery soup

  9. 1/2 cup milk

  10. 2 Tbsp grated Parmesan Paprika

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. You’ll need an 11 x 7-in. baking dish lightly coated with nonstick spray.2. Boil pasta as package directs until just firm-tender.3. Meanwhile mix tuna, bread crumbs, onion, egg, half the parsley and the lemon juice to blend.4. Drain pasta shells. Rinse gently to cool; drain. Fill each shell with 1 Tbsp tuna mixture. Place in prepared dish.5. 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.6. To serve: Bake 25 minutes or until hot and bubbly.


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