Tuna-Stuffed Shells Recipe
Ingredients
| Conchiglioni | 4 Ounce | |
| Canned tuna | 7 Ounce | |
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Chopped onion | 1⁄4 Cup (4 tbs) | |
| Beaten egg | 1 | |
| Snipped parsley | 2 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| Condensed cream of celery soup | 10 3⁄4 Ounce | |
| Milk | 1⁄2 Cup (8 tbs) |
Directions
Cook conchiglioni in boiling, salted water just till tender, about 15 to 20 minutes; drain.
Rinse in cold water; drain.
In bowl combine tuna, bread crumbs, onion, egg, 2 tablespoons parsley, and lemon juice.
Fill each shell with 1 tablespoon tuna filling.
Arrange stuffed shells in 113/4x7 1/2x1 3/4-inch baking dish.
In saucepan heat together soup, milk, and 2 tablespoons parsley.
Pour over shells.
Sprinkle with paprika, if desired.
Cover and bake at 350° for 20 minutes.
Rinse in cold water; drain.
In bowl combine tuna, bread crumbs, onion, egg, 2 tablespoons parsley, and lemon juice.
Fill each shell with 1 tablespoon tuna filling.
Arrange stuffed shells in 113/4x7 1/2x1 3/4-inch baking dish.
In saucepan heat together soup, milk, and 2 tablespoons parsley.
Pour over shells.
Sprinkle with paprika, if desired.
Cover and bake at 350° for 20 minutes.
Chef
