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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 cup(s) 2% milk |
5 teaspoon(s) all-purpose flour |
1 tablespoon(s) canola oil |
1 celery rib, diced |
1 teaspoon(s) dill weed |
12 jumbo pasta shells |
12 ounce(s) light water-packed tuna, drained and flaked |
1/2 cup(s) reduced-fat ranch dressing |
1/2 teaspoon(s) salt |
1/2 cup(s) shredded, part-skim mozzarella cheese |
1 small onion, diced |
2 slice(s) white bread, crumbled |
Directions:
1. Preheat oven to 350 F.
2. 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.
3. In a nonstick skillet, saute celery and onion in oil until tender. Add bread. Stir in the tuna, ranch dressing, and cheese; mix well.
4. Drain shells, stuff with tuna mixture. Place over sauce. Drizzle with remaining sauce. Cover and bake at 350 F for 25-30 minutes or until bubbly and heated through.
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