12 oz. jumbo shell macaroni
1 onion, diced
1 celery rib, chopped
1/4 C. fat free chicken broth
2 C. lite evaporated milk
3 T. unbleached flour
1 T. chopped fresh dill
pepper to taste
12 oz. fat free Swiss cheese
2 slices white bread
1/3 C. fat free ranch dressing
1 – 12 oz. can tuna packed in water

Preheat oven to 375º F. In large nonstick saucepan, prepare pasta according to package directions, drain and set aside. In nonstick saucepan over high heat, sauté 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.

Yield: 5 servings
Calories: 348
Fat: 2.8g
Fiber: 2.6g