- 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 (12 ounce) can light water-packed tuna, drained and flaked
- 1/2 cup reduced-fat ranch salad dressing
- 1/2 cup shredded part-skim mozzarella cheese
- 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 for 2 minutes or until thickened. Pour 1-1/4 cups sauce into a 2-qt. baking dish; set aside.
- 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 degrees F for 25-30 minutes or until bubbly and heated through.