Make shells and set aside

Heat the olive oil in a heavy 12-inch skillet over moderate heat for 1 minute

Add onion, garlic, carrot, celery, red pepper, basil, marjoram, rosemary, and black pepper

Cook, uncovered, stirring occasionally, until the vegetables are soft, about 5 to 8 minutes

Add the wine to the skillet and boil, uncovered, for 3 minutes

Place the flour in a small bowl and add enough of the chicken broth, a tablespoon at a time, to make a smooth paste

Blend in the rest of the chicken broth and add the mixture to the skillet

Cook, stirring constantly, until slightly thickened, about 3 minutes

Lower the heat so that the mixture bubbles gently, cover, and simmer for 8 minutes or until the sauce has thickened

Meanwhile, preheat the oven to 350?F

Cook the shells, drain well and place in an ungreased 3-1/2- quart casserole

Add the tuna but do not mix

Stir the cheese, lemon juice, and half the parsley into the sauce

Pour over the tuna and pasta shells and toss well to mix

Cover and bake for 20 minutes

Sprinkle with the remaining parsley and serve

Tip: Water-packed tuna not only tastes better than tuna packed in oil, but also has less than a gram of fat per can

Oil-packed tuna has as many as 20 grams of fat per can and almost twice the calories.