Tuna Stuffed Pasta Shells
Ingredients
- 18 large pasta shells ⓘ
- 1 (6 ounce) can tuna in water, drained ⓘ
- 1 cup fresh white breadcrumbs ⓘ
- 1/4 cup onion, finely chopped ⓘ
- 1 large egg ⓘ
- 1/4 cup parsley, minced ⓘ
- 1 teaspoon lemon juice ⓘ
- 1 (10 3/4 ounce) can condensed cream of celery soup
- 1/2 cup milk
- 2 tablespoons parmesan cheese, grated ⓘ
- 2 teaspoons paprika ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
556
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).