Tuna Stuffed Shells

TUNA STUFFED SHELLS

18 jumbo pasta shells
1/4 cup minced fresh parsley
1 can (6 oz.) light tuna in oil, well drained
1 tsp. fresh lemon juice
1 can(10 3/4 oz.) condensed cream of celery soup
1 cup fresh white bread crumbs
1/2 cup milk
1/4 cup finely chopped onion
2 Tbsp. grated Parmesan
1 large egg
Paprika (optional)

Heat oven to 350 degrees. You'll need an 11 x 7-in. baking dish lightly coated 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 and serve or cover with foil and refrigerate up to 1 day.
To serve: Bake 25 minutes or until hot and bubbly. Makes 6 servings.