Tuna-Stuffed Shells in Dill Sauce

The serving amount is if you pretty much eat this alone. This is good and filling!

• Ready In: 45 mins
• Serves: 3

Ingredients

• 0.5 (12 ounce) package jumbo pasta shells
• 1  large celery, finely chopped
• 1  small onion, finely chopped
• 2  slices  white bread, torn into small pieces
• 1  tablespoon olive oil
• 2  cups milk
• 2  tablespoons all-purpose flour
• 4  slices swiss cheese, chopped or grated
• 1  tablespoon fresh dill, chopped or 1⁄2 teaspoon dried dill weed
• 1⁄3 cup  ranch dressing
• 1 (12 ounce) can tuna in water, drained
•  salt

Directions

1. Prepare shells as label directs, drain. Rinse cooked shells with running warm water to stop the cooking; drain again.
2. Meanwhile, chop celery and onion. Tear bread into crumbs. Add bread to medium bowl.
3. In 2-quart saucepan over medium-high heat, add oil. Cook celery and onion until very tender. Remove mixture to bowl with bread.
4. Prepare sauce: In same saucepan over medium heat, heat milk, flour, and 1/2 teaspoon salt to boiling, stirring until mixture thickens slightly. Stir cheese and dill into sauce until blended. Pour sauce into baking dish (the dish depends on what size you think will fit about 15 shells).
5. Preheat oven to 375 F (350 for glass). Into celery, onion, and bread mixture, add ranch and tuna.
6. Fill cooked shells with tuna mix; arrange in single layer in sauce. Cover with foil or lid and bake for 20 to 25 minutes or until shells are heated through and sauce is hot and bubbly.