Ingredients
12 jumbo pasta shells5 teaspoons all-purpose flour2 cups 2% milk1 teaspoon dill weed1/2 teaspoon salt1 celery rib, diced1 small onion, diced1 tablespoon canola oil2 slices white bread, crumbled1 can (12 ounces) light water-packed tuna, drained and flaked1/2 cup reduced-fat ranch salad dressing1/2 cup shredded part-skim mozzarella cheese
Preparation
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.
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.
