1/2 (12 oz.) pkg. jumbo pasta shells (about 15 shells)
1 tbsp. oil
1 stalk celery, chopped
1 small onion, chopped
2 c. milk
1 tbsp. flour
1/2 tsp. salt
4 oz. Swiss cheese, cubed
1 tbsp. fresh dill, chopped or 1/2 tsp. dried dill weed
2 slices white bread, processed into crumbs
1/3 c. bottled Ranch dressing
1 (12 to 13 oz.) can tuna in water, drained

Preheat oven to 350°F. Spray 11 x 17-inch glass baking dish with nonstick cooking spray; set aside. Cook shells per package directions and place in cold water to stop their cooking. Heat oil in small skillet over medium heat and saut celery and onion until very tender. In medium pan, heat milk, flour and salt to boiling, stirring until mixture thickens slightly. Stir in cheese and dill until well blended. Pour sauce into prepared baking dish. Stir together onion mixture, bread crumbs, Ranch dressing and tuna. Fill cooked shells with tuna mixture and arrange in baking dish in one layer. Cover and bake 20 to 25 minutes or until bubbly.

Serves 6.