Makes: 4-6 servings
Prep time: 15 minutes
Cook time: 45 minute
Total time: 1 hour
3 tablespoons extra-virgin olive oil
1 yellow onion, finely diced
2 teaspoons minced fresh garlic
3 tablespoons all-purpose flour
3 cups low-fat milk
Salt and black pepper
½ cup whole-wheat bread crumbs
¼ cup grated Parmesan
1 teaspoon dried dill weed
¼ teaspoon cayenne pepper
1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out
2 cans (6 ounces each) light tuna in water, drained
½ cup frozen peas, thawed
½ cup Sir Kensington’s Avocado Oil Ranch
22 jumbo pasta shells (7–8 ounces), cooked 2 minutes less than package instructions
Parsley for serving, optional
- Preheat oven to 375ºF. Heat oil in a medium saucepan over medium-high. Add onion and cook until softened, about 6 minutes. Sprinkle flour and garlic over onions, and cook, whisking constantly, 1 minute. Gradually add milk, whisking constantly, and cook until thickened and reduced by a third, 5–8 minutes; season with salt and pepper to taste.
- Combine bread crumbs, Parmesan, dill, and cayenne pepper; transfer three-fourths of the breadcrumb mixture to a large bowl and combine with spinach, tuna, peas, ranch, and half the cream sauce; season with salt and pepper to taste.
- Fill each shell with 2 heaping tablespoons creamy tuna mixture and place in a 9-by-13-inch baking dish. Drizzle remaining sauce over top and sprinkle with breadcrumb mixture. Bake shells until sauce is bubbling and breadcrumbs are golden, 25–30 minutes.
- Sprinkle fresh parsley over top and serve.