—-Filling—- 24 pcs jumbo pasta shells — cooked
12 ozs tuna in water — drained and flaked
1/2 c fat-free cottage cheese
1 tbsp parsley
1/2 c onions — chopped
1 tsp lemon juice, bottled
1/4 tsp dill weed
—-Sauce—- 1/2 c fat-free cottage cheese
1/2 c fat-free plain yogurt
1/4 tsp dill weed
1/8 tsp garlic powder
—-Topping—- 2 tbsps fat-free parmesan cheese
Preheat oven to 350. Prepare a 11 x 7″ baking pan with cooking spray; set aside. Prepare pasta shells according to package directions; drain. To prepare filling combine tuna, 1/2 cup cottage cheese, parsley, onions, lemon juice, and 1/4 teaspoon dill weed in a mixing bowl. Stuff cooked pasta shells with tuna mixture and place seam side down in prepared pan. To prepare sauce, combine remaining cottage cheese, yogurt, dill weed, and garlic powder. Spoon over pasta shells. Sprinkle with parmesan cheese. Bake for 30 minutes.