Turkey Stuffed Shells

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)