Tuna-Filled Shells

SUBMITTED BY: Connie Staal

"Hot tuna's a hit when you mix it with sizable pasta shells and a cheesy sauce. Dill also complements the fish nicely in this cream comfort food. 'It's a great change of pace from the traditional tuna casserole,' relates Connie Staal from her home in Greenbrier, Arizona."

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PREP TIME	20 Min
COOK TIME	25 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

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 (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

DIRECTIONS

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.

FOOTNOTE

Nutritional Analysis: One serving (2 filled shells) equals 291 calories, 9 g fat (3 g saturated fat), 34 mg cholesterol, 733 mg sodium, 27 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.