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Low-Fat Tuna Stuffed Shells in Dill Sauce

12 ounce jumbo shell macaroni
1 onion, diced
1 celery rib, chopped
1/4 cup fat free chicken broth
2 cups lite evaporated milk
3 Tablespoons unbleached flour
1 Tablespoon chopped fresh dill
pepper to taste
12 ounces fat free Swiss cheese
2 slices white bread
1/3 cup fat free ranch dressing
12 ounce can tuna packed in water

Preheat oven to 375: F. In large nonstick saucepan, prepare pasta
according to package directions, drain and set aside. In nonstick
saucepan over high heat, saute onions and celery in broth for 5
minutes or until tender. Remove onion mixture and place in medium
bowl. Place milk, flour and spices in blender, mix on high for 1
minute. In medium nonstick saucepan over medium heat, pour in milk
mixture, stirring constantly until sauce thickens. Stir in cheese
until blended. Pour sauce in 11" x 7" nonstick baking dish. In
bowl with celery mixture, stir in bread torn into crumbs, ranch
dressing and tuna. Fill cooked shells with tuna mixture; arrange
filled shells in sauce. Cover and bake 20 to 25 minutes. Serve hot.
Makes 5 servings.


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