Recipe by Ppaperdoll
From Women's Day magazine. Uses store-cupboard ingredients for a good, quick supper. In the absence of jumbo pasta shells, you could use pasta tubes instead, I think.
Top Review by AmyMCGS
This one didn't suit our tastebuds. I did use pasta tubes, as suggested. I wound up needing to double the recipe to fill them- apparently they're much bigger than the shells, which I didn't realize. We found that the filling tasted dry, with an overpowering taste of parsley. If I tried something like this again I'd want a more moist filling (sauce? cheese?) and I'd spice up the sauce with some garlic or other seasonings. Thanks anyway!
- 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
Directions See How It's Made
- 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.