Tuna-Filled Shells

12 ingredients
2 steps

Ingredients

  • 12 jumbo pasta shells
  • 5 teaspoons all-purpose flour
  • 2 cups 2% milk
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1 celery rib, diced
  • 1 small onion, diced
  • 1 tablespoon canola oil
  • 2 slices white bread, crumbled
  • 1 can (12 ounces) light water-packed tuna, drained and flaked
  • 1/2 cup reduced-fat ranch salad dressing
  • 1/2 cup shredded part-skim mozzarella cheese

Directions

  1. 1
    Cook pasta shells according to package directions. Meanwhile in a saucepan, combine the flour, milk, dill and salt until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour 1-1/4 cups sauce into a 2-qt. baking dish; set aside.
  2. 2
    In a nonstick skillet, saute celery and onion in oil until tender. Add bread. Stir in the tuna, salad dressing and cheese; mix well. Drain shells; stuff with tuna mixture. Place over sauce. Drizzle with remaining sauce. Cover and bake at 350° until bubbly and heated through, 25-30 minutes.

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