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Tuna-Filled Shells Recipe

Tuna-Filled Shells Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 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

  • 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.
  • 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 350° for 25-30 minutes or until bubbly and heated through. Yield: 6 servings.

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.

Reviews for Tuna-Filled Shells

Sort By :
MY REVIEW
Reviewed Jul. 5, 2012

"Very good recipe. A different way to use tuna. Will be making this again."

MY REVIEW
Reviewed Apr. 21, 2012

"My kid's love this recipe."

MY REVIEW
Reviewed Mar. 1, 2011

"My family favorite !"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.