Wednesday, June 18, 2008

Tuna Stuffed Shells

This recipe comes to us from My Little Corner of the World. I can't wait to try it out!

Tuna Stuffed Shells
Nancy Dell'Aria

Active Time: 15 minutes
Total Time: 50 minutes


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 (103⁄4 oz) condensed cream of celery soup
1⁄2 cup milk
2 Tbsp grated Parmesan cheese
Paprika (optional)

1. Heat oven to 350°F. Lightly coat an 11 x 7-in. baking dish with nonstick spray.

2. Boil pasta as package directs until just firm-tender.

3. Meanwhile mix tuna, bread crumbs, onion, egg, 1⁄2 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. Cover with foil. Refrigerate overnight, if desired.

6. Bake 20 to 25 minutes until bubbly.


Kelli said...


Jen said...

Did you try it yet? I liked it, but it got thumbs down from most everyone else :(

I was informed they "don't like hot tuna". Oh well.