Turkey Stuffed Shells
Yield
8 servingsPrep
20 minCook
55 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
divided |
|
| ½ | cup |
carrots
diced |
|
| 1 | pound |
turkey
raw |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
red pepper flakes
|
|
| ½ | cup |
red burgundy wine
dry |
* |
| ¼ | cup |
Parmesan cheese
divided |
|
| 1 | can |
tomatoes, canned
undrained & chopped |
|
| 16 | x |
pasta shells
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
divided |
|
| 118 | ml |
carrots
diced |
|
| 453.6 | g |
turkey
raw |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
red pepper flakes
|
|
| 118 | ml |
red burgundy wine
dry |
* |
| 59 | ml |
Parmesan cheese
divided |
|
| 1 | can |
tomatoes, canned
undrained & chopped |
|
| 16 | x |
pasta shells
cooked |
*
|
Directions
Coat a skillet cooking spray.
Place over medium heat until hot.
Add ½ cups onion and carrot; sauté 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 tablespoon salt and pepper, oregano, dried red pepper flakes, and red wine.
Stir well. Cook 4 min. or until thickened, stirring constantly.
Add 2 tablespoons cheese; stir well. Place mixture in a bowl; let cool.
Coat pan with cooking spray and place over medium heat until hot.
Add remaining ½ cups onions; sauté 3 minutes. Add tomatoes, ¼ tablespoons salt and pepper.
Cook 7 min, stirring occasionally. Stuff each shell with 3 tablespoons turkey mixture.
Add 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℉ (180℃) for 30 min.
Sprinkle with remaining 2 tablespoons of cheese.
