Tuna-Stuffed Shells in Dill Sauce Recipe

Name: Tuna-Stuffed Shells in Dill Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 ½ teaspoon dried dill weed; ⅓ cup ranch dressing; 1 (12 ounce) can tuna in water, drained; salt

Servings: persons

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 ½ teaspoon dried dill weed
⅓ cup ranch dressing
1 (12 ounce) can tuna in water, drained
salt

1
Prepare shells as label directs, drain.
2
Rinse cooked shells with running warm water to stop the cooking; drain again.
3
Meanwhile, chop celery and onion.
4
Tear bread into crumbs.
5
Add bread to medium bowl.
6
In 2-quart saucepan over medium-high heat, add oil.
7
Cook celery and onion until very tender.
8
Remove mixture to bowl with bread.
9
Prepare sauce: In same saucepan over medium heat, heat milk, flour, and 1/2 teaspoon salt to boiling, stirring until mixture thickens slightly.
10
Stir cheese and dill into sauce until blended.
11
Pour sauce into baking dish (the dish depends on what size you think will fit about 15 shells).
12
Preheat oven to 375 F (350 for glass).
13
Into celery, onion, and bread mixture, add ranch and tuna.
14
Fill cooked shells with tuna mix; arrange in single layer in sauce.
15
Cover with foil or lid and bake for 20 to 25 minutes or until shells are heated through and sauce is hot and bubbly.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Tuna-Stuffed Shells in Dill Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuna-Stuffed Shells in Dill Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions