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Tuna-Filled Shells

 Tuna-Filled Shells
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," relates Connie Staal from her home in Greenbrier, Arizona.
6 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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.

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Tuna-Filled Shells (continued)

Nutritional Facts: 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.