Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Diced Onion Divided 1/2 ts Red Pepper
1/2 c Diced Carrot 1/2 c Burgendy OR Dry Red Wine
1 lb Raw Ground Turkey 1/4 c Parmesan Divided
2 tb Flour 1 cn (14 Oz.) Tomatoes,
Salt and Pepper, Undrained and Chopped
1/2 ts Oregano 16 Cooked Macaroni Shells

Coat A Skillet Cooking Spray. Place Over Medium Heat Until Hot. Add
1/2 C. Onion and 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, and 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 and
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 and 3/12 T. Sauce. (Pro. 14.8, Fat 6.4,
Carb. 17.7, Chol. 38, Sodim 248, Cal. 77)

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