Tuna Melt-Stuffed Shells

12 jumbo pasta shells (from a 16-ounce box)
1 medium stalk celery
1 small onion
1 can (12 ounces) tuna, drained, flaked
1 1/3 cups Alfredo sauce (from a 17-ounce jar), divided
1/4 teaspoon black pepper
1 cup shredded American cheese

Preheat oven to 375 degrees F. Cook pasta shells according to package directions; drain and set aside to cool. Dice celery and onion.

Combine tuna, 1/3 cup Alfredo sauce, celery, onion and pepper in a large bowl; mix well.

Stuff each cooked pasta shell evenly with tuna mixture; place in an 8-inch square glass baking dish.

Top stuffed shells with remaining Alfredo sauce. Sprinkle with American cheese. Bake until sauce is bubbly and cheese is melted, 30-35 minutes.


Helpful Tips

For a quick way to cool the pasta shells, place them in a colander or strainer and run cold water over them. Drain thoroughly and pat dry before stuffing.

Mix 'n' Match

For traditional tuna melts, omit the shells and Alfredo sauce. Spread the tuna mixture on toasted bread, sprinkle with shredded American cheese and broil until cheese is melted.