Thursday, March 27, 2008

Light and Healthy: Tuna Stuffed Shells

Hey Gourmet Chicks! Im so sorry I'm so late, you all know that Thursday is my grocery shopping day! :) hehe

But I have an awesome recipe that you will LOVE, not to mention its SUPER cheap! Enjoy! :)

Tuna Stuffed Shells
Grocery List:
18 jumbo pasta shells
1 can light tuna in oil, well drained (in water is just fine too!)
1 cup fresh white bread crumbs
1/4 cup finely chopped onion
1 large egg
1/4 cup minced fresh parsley
1 tsp fresh lemon juice
1 can (10 3/4 oz) condensed cream of celery soup
1/2 cup milk
2 Tbsp grated Parmesan
Paprika (optional)

How to make it:
1. Heat oven to 350°F. You’ll need an 11 x 7-in. baking dish lightly coated with nonstick spray.

2. Boil pasta as package directs until just firm-tender.

3. Meanwhile mix tuna, bread crumbs, onion, egg, half the parsley and the lemon juice to blend.

4. Drain pasta shells. Rinse gently to cool; drain. Fill each shell with 1 Tbsp tuna mixture. Place in prepared dish.

5. 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.

6. To serve: Bake 25 minutes or until hot and bubbly.
**This is GREAT with a big salad!

Nutritional Information:
8g fat
1g fiber
6 WW points

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