Salmon Stuffed Pasta Shells

Serves 4 to 6

24 Jumbo Shells, uncooked
2 eggs, beaten
2 cups part-skim ricotta cheese
1/4 cup chopped onion
1 red bell pepper, ribs and seeds removed, diced
1/4 cup snipped parsley
1/2 tsp. finely grated lemon peel
1 can salmon, drained and flaked
1 tsp. seafood seasoning
1 cup evaporated skim milk

Dill sauce:
1 1/2 tbsp. butter
1 1/2 tbsp. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. lemon juice
1 1/2 cups skim milk
3 tbsp. finely snipped fresh dill or 2 tsp. dried dill weed

Cook pasta according to package directions; drain well. Cool on waxed paper or aluminum foil to keep shells from sticking together.

Combine eggs, ricotta cheese, onion, bell pepper, parsley, lemon peel, salmon and seafood seasoning. Pour evaporated skim milk into lightly oiled 9 x 12 x 2-inch baking dish.

Fill each pasta shell with a heaping tablespoon of filling. Arrange shells in casserole; cover with aluminum foil. Bake at 350 F for 30 to 35 minutes, or until hot and bubbly.

While shells are baking, melt butter in small saucepan over medium heat; stir in flour, salt and pepper. Remove saucepan from heat; gradually add skim milk, stirring until mixture is smooth. Return to medium heat; bring to boiling, stirring constantly. Reduce heat, simmer 1 minute. Remove from heat; stir in dill and lemon juice.

Remove casserole from oven; arrange shells on serving platter. Serve with dill sauce.