Ingredients

24 Jumbo Shells, uncooked2 eggs, beaten2 cups part-skim ricotta cheese1/4 cup chopped onion1 red bell pepper, ribs and seeds removed, diced1/4 cup snipped parsley1/2 tsp finely grated lemon peel1 can salmon, drained and flaked (I'll use fresh salmon that I grill or bake)1 tsp seafood seasoning1 cup evaporated skim milk Dill sauce:1 1/2 TBS margarine (I'll use extra light olive oil)1 1/2 TBS all-purpose flour1/4 tsp salt1/8 tsp pepper1 TBS lemon juice1 1/2 cups skim milk3 TBS 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 9x12x2' baking dish. Fill each pasta shell with a heaping tablespoon of filling. Arrange shells in casserole; cover with aluminum foil. Bake at 350F for 30 to 35 minutes, or until hot and bubbly. While shells are baking, melt margarine 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. Serves 4 to 6

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