This one is a little more time-consuming because you have to make the sauces and stuff the shells, but it is worth it!
▪ 15-20 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
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, sauté 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° for 25-30 minutes or until bubbly and heated through. Yield: 6 servings.