20 20
YIELD
6 servings
ACTIVE
15 minutes
TOTAL
50 minutes
18 JUMBO PASTA SHELLS
1 CAN (6 OZ) LIGHT TUNA IN OIL, WELL DRAINED
1 CUP FRESH WHITE BREAD CRUMBS
¼ CUP FINELY CHOPPED ONION
1 LARGE EGG
¼ CUP MINCED FRESH PARSLEY
1 TSP FRESH LEMON JUICE
1 CAN (10.75 OZ) CONDENSED CREAM OF CELERY SOUP
½ CUP MILK
2 TBSP GRATED PARMESAN
PAPRIKA (OPTIONAL)
Heat oven to 350°F. Lightly coat an 11 x 7-in. baking dish 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 25 minutes or until hot and bubbly and serve, or cover with foil and refrigerate up to 1 day.
Mixed greens salad
CALORIES 270 TOTAL FAT 8G SATURATED FAT 2G CHOLESTEROL 50MG SODIUM 573MG
TOTAL CARBOHYDRATES 34G DIETARY FIBER 1G PROTEIN 16G
