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. —Connie Staal, Greenbrier, Arkansas
Tuna-Filled Shells
Tuna-Filled Shells
Prep Time
20 min
Cook Time
25 min
Yield
6 servings
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 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
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 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.
Nutrition Facts
2 each: 291 calories, 9g fat (3g saturated fat), 34mg cholesterol, 733mg sodium, 27g carbohydrate (0 sugars, 1g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.
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