Tuna-Filled Shells

• 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

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 until thickened, about 2 minutes. Pour 1-1/4 cups sauce into a 2-qt. baking dish; set aside.
2. 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 350u0b0 until bubbly and heated through, 25-30 minutes.

pasta shells, flour, milk, dill weed, salt, celery, onion, canola oil, white bread, tuna, salad dressing, mozzarella cheese

Taken from www.tasteofhome.com/recipes/tuna-filled-shells/ (may not work)