Tuna Stuffed Shells

18 jumbo pasta shells 1 can (6 oz) light tuna in oil, well drained 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) Heat oven to 350*F. You'll need an 11x7-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 past shells. Rinse gently to cool; drain. Fill each shell with 1 Tbsp 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 and serve or cover with foil and refrigerate up to 1 day. To serve, bake 25 minutes or until hot and bubbly. Serves: 6 Start to finish: 50 min. Thanks to: Woman's Day