Double Cheese Tuna Casserole

• 3 cups jumbo pasta shells, uncooked
• 1 can (10 fl oz/284 mL) low fat cream of mushroom soup
• 1-1/2 cups milk
• 1 cup panko bread crumbs
• 1/4 cup Kraft 100% Parmesan Aged Grated Cheese
• 1/2 tsp. Italian seasoning
• 1/2 tsp. crushed red pepper
• 1 pkg. (300 g) frozen chopped spinach, thawed, squeezed dry
• 2 cans (170 g each) chunk light tuna in water, drained, flaked
• 1 cup Touch of Philadelphia Shredded Creamy Mozza Cheese

1. Heat oven to 375 degrees F.
2. Cook pasta as directed on package, omitting salt.
3. Meanwhile, whisk soup and milk in medium bowl until blended.
4. Combine bread crumbs, Parmesan, Italian seasoning and crushed pepper.
5. Mix spinach and tuna with half each of the crumb and soup mixtures.
6. Drain pasta shells.
7. Fill each with 2 heaping Tbsp.
8. spinach mixture; place, filled sides up, in 13x9-inch baking dish sprayed with cooking spray.
9. Top with remaining soup mixture, shredded cheese and remaining crumb mixture.
10. Bake 20 min.
11. or until heated through.

jumbo pasta shells, cream of mushroom soup, milk, bread crumbs, cheese, italian seasoning, red pepper, water, philadelphia

Taken from www.kraftrecipes.com/recipes/double-cheese-tuna-casserole-177626.aspx (may not work)