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)

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