Name: Tuna-Filled Shells
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tuna-Filled Shells

1. 12 jumbo pasta shells -

2. 5 teaspoons all-purpose flour -

3. 2 cups 2% milk -

4. 1 teaspoon dill weed -

5. 1/2 teaspoon salt -

6. 1 celery rib, diced -

7. 1 small onion, diced -

8. 1 tablespoon canola oil -

9. 2 slices white bread, crumbled -

10. 1 can (12 ounces) light water-packed tuna, drained and flaked -

11. 1/2 cup reduced-fat ranch salad dressing -

12. 1/2 cup shredded part-skim mozzarella cheese -

How to cook deliciously - Tuna-Filled Shells

1. Stage

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. Stage

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.