CASPER
New member
Tuna Stuffed 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)
Cooking Instructions
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.
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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)
Cooking Instructions
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.
