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Bring a large pot of water to a boil and cook jumbo shells al dente, according to package instructions. Then drain, rinse with cool water and set aside until needed.
Preheat oven to 375°F and cover bottom of a 9×13” baking dish with about ⅔ of the alfredo sauce.
Drain Bumble Bee Tuna and, in a large bowl, stir together with peas, ricotta, parmesan, ¼ cup milk, egg, garlic, salt and pepper.
Transfer tuna mixture into a large piping bag or plastic bag with tip cut off and fill each shell, placing into prepared baking dish as you go.
Cover with foil and bake for 30 minutes until sauce is bubbly.
Heat remaining alfredo sauce with remaining ¼ cup milk then pour over baked shells.
Serve topped with capers and parsley for adults and with extra peas for kids.