Yield: 6 servings

Preparation time: 15 minutes
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18 jumbo pasta shells
1 can (6 ounces) tuna , well drained
1 cup fresh white bread crumbs
1/4 cup onion, finely chopped
1 large egg
1/4 cup parsley, minced
1 teaspoon lemon juice
1 can condensed cream of celery soup
1/2 cup milk
2 tablespoons grated parmesan cheese
paprika

Cooking time: 25 minutes
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Preheat oven to 350 degrees.

Grease a 11X 7 inch baking dish (or lightly coat it 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 tablespoon of 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 minuttes or until hot and bubbly. (Or cover with foil and refrigerate up to 1 day. Then bake)

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