20. TUNA-STUFFED SHELLS
Ingredients
18 jumbo pasta shells
1 an 6 oz light tuna in oil, well drained
1 cup fresh white read crumbs
1/4 cup finely chopped onion
1 large egg
1/4 minced fresh parsley
1 Tsp fresh lemon juice
1 can 1.75 oz condensed cream of celery soup
1/2 cup milk
2 Tbsp grated parmesan
paprika
Directions
Heat oven to 350 F. Lightly coat an 11 by 7 in baking sdish 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 days.
6 servings, calories 270 , 1 gram dietary fiber.
Ingredients
18 jumbo pasta shells
1 an 6 oz light tuna in oil, well drained
1 cup fresh white read crumbs
1/4 cup finely chopped onion
1 large egg
1/4 minced fresh parsley
1 Tsp fresh lemon juice
1 can 1.75 oz condensed cream of celery soup
1/2 cup milk
2 Tbsp grated parmesan
paprika
Directions
Heat oven to 350 F. Lightly coat an 11 by 7 in baking sdish 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 days.
6 servings, calories 270 , 1 gram dietary fiber.
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