Recipe Again

Tuna Stuffed Shells. This one I have some nutritional info as well. 6 Servings. 270 calories a serving. 8 g fat. 34 g carbohydrates. 16 g protein.


18 jump past shells
1 can (6 oz) light tuna in oil, well drained
1 cup fresh white bread crumbs
1/4 cup finely chopped onion (optional)
1 large egg
1/4 cup minced fresh parsley
1 tsp fresh lemon juice
1 can (10 /4 oz) condensed cream of celery soup
1/2 cup of milk
2 Tbsp grated Parmesan
Parprika (optional)

Heat oven to 350. Lightly coat 11x7 or larger baking dish. Boil pasta as package directs until just firm-tender. Meanwhile, mix tuna, bread crumbs, onion, egg, half of parsley and the lemon juice to blend. Drain past shells. Rinse gentley 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 parprika. Bake and serve or cover with foil and refrigerate up to 1 day. To serve: Bake 25 minutes.