| 12 | Uncooked jumbo shell macaroni |
| 1 can | (6-1/2 oz) tuna, drained, flaked |
| 2/3 cup | Ricotta cheese |
| 1 | Egg, well beaten |
| 1/2 cup | Seafood cocktail sauce |
| 1/3 cup | Chopped red bell pepper |
| 1/4 cup | Sliced green onions |
| 1/4 cup | Finely chopped celery |
| 2 tbsp | Dry bread crumbs |
| 2 tbsp | Grated Parmesan cheese |
| 1/8 tsp | Hot pepper sauce (or more to taste) |
| 2 tbsp | Water |
| 1/2 cup | (2 oz) shredded mozzarella cheese(reduced-fat cheese) |
Cook shells according to package directions; drain. Combine tuna, ricotta cheese, egg, 1/2 cup cocktail sauce, vegetables, bread crumbs, Parmesan and hot pepper sauce; stuff into shells. Arrange shells in 1-1/2-qt baking dish. Add water to dish; cover tightly with foil. Bake in 375 deg oven for 35 minutes. Top with mozzarella cheese. Bake, uncovered, 2 minutes or until cheese is melted. Let stand 5 minutes. Serve with additional cocktail sauce.
To create a more healthy version use lowfat, low-sodium cheese.