Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 8 |
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Ingredients: 1 Cup(s) diced onion divided 1/2 Cup(s) diced carrot 1 Pound(s) raw ground turkey -1 1/2 Cup(s) burgendy or dry red wine 1/4 Cup(s) parmesan divided 1 Can(s) (14 oz.) tomatoes, 16 cooked macaroni shells |
Directions: 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)
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