2002 Tuna-Filled Shells

By boandozzy

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.

Originally published as Tuna-Filled Shells in Light & Tasty April/May 2001, p60

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

Details

Servings 6
Preparation time 20mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 1

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° for 25-30 minutes or until bubbly and heated through. Yield: 6 servings.