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, 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)