Turkey stuffed shells
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Diced Onion Divided |
| ½ | cup | Diced Carrot |
| 1 | pounds | Raw Ground Turkey |
| 2 | tablespoons | Flour |
| Salt & Pepper, | ||
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Red Pepper |
| ½ | cup | Burgendy OR Dry Red Wine |
| ¼ | cup | Parmesan Divided |
| 1 | can | (14 Oz.) Tomatoes, |
| Undrained & Chopped | ||
| 16 | Cooked Macaroni Shells | |
Directions
Coat A Skillet Cooking Spray. Place Over Medium Heat Until Hot. Add ½ 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, ¼ t. Salt, ¼ 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 ½ C. Onions; Saute 3 Min. Add Tomatoes, ¼ t. Salt, ¼ 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. 14⅘, Fat 6⅖, Carb. 17.7, Chol. 38, Sodim 248, Cal. 77)