Title: Turkey Stuffed Shells
Categories: Poultry Pasta
Yield: 8 Servings
| 1 | c | Diced Onion Divided |
| 1/2 | c | Diced Carrot |
| 1 | lb | Raw Ground Turkey |
| 2 | tb | Flour |
| | | Salt & Pepper, |
| 1/2 | ts | Oregano |
| 1/2 | ts | Red Pepper |
| 1/2 | c | Burgendy OR Dry Red Wine |
| 1/4 | c | Parmesan Divided |
| 1 | cn | (14 Oz.) Tomatoes, |
| | | Undrained & Chopped |
| 16 | | Cooked Macaroni Shells |
Coat A Skillet Cooking Spray. Place Over Medium Heat Until Hot. Add 1/2 C.
Onion & Carrot; Saute 5 Min. Add Turkey; Cook 5 Min. OR Until Turkey Is
Browned. Drain; Wipe Skillet Dry With Paper Towels. Return Turkey To
Skillet. Add Flour, 1/4 t. Salt, 1/4 t. Pepper, Oregano, Dried Red Pepper
Flakes, & Red Wine. Stir Well. Cook 4 Min. OR Until Thickened, Stirring
Constantly. Add 2 T. Cheese; Stir Well. Place Mixture in A Bowl; Let Cool.
Coat Pan With Cooking Spray & Place Over Medium Heat Until Hot. Add
Remaining 1/2 C. Onions; Saute 3 Min. Add Tomatoes, 1/4 t. Salt, 1/4 t.
Pepper. Cook 7 Min, Stirring Occasionally. Stuff Each Shell With 3 T.
Turkey Mixture. Our Half Of Sauce in Bottom Of An 8-Inch Round Baking Dish.
Arrange Shells Over Sauce; Spoon Remaining Sauce Over Shells. Cover And
Bake At 350 For 30 Min. Sprinkle With Remaining 2 t. Cheese.
About 187 Cal. Per 2 Shells & 3/12 T. Sauce. (Pro. 14.8, Fat 6.4, Carb.
17.7, Chol. 38, Sodim 248, Cal. 77)