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Turkey stuffed shells

Yield: 8 Servings

Ingredients:

• 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

Instructions:

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)

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