Vegetable cooking spray
1 c. diced onion
1/2 c. diced carrot
1 (1 lb.) pkg. raw ground turkey
2 tbsp. flour
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried whole oregano
1/2 c. crushed red pepper
1/2 c. burgundy or dry red wine
1/4 c. freshly grated Parmesan cheese
1 (15 oz.) can whole tomatoes, undrained
1 (6 oz.) can tomato sauce
16 cooked jumbo macaroni shells, cooked until almost done

Coat a skillet with cooking spray; place over medium heat until hot. Add onion and carrot, saute 5 minutes. Add turkey, cook 5 minutes or until turkey is browned. Drain. Add flour, salt, pepper, oregano, red pepper and wine. Stir well. Cook 4 minutes or until thickened, stirring constantly. Add cheese, stir well. Place mixture in bowl; let cool. Place juice from tomatoes, and 6 ounces tomato sauce in pan. Dice up the whole tomatoes, add to sauce, heat and season to taste if necessary.

Stuff each shell with 3 tablespoons turkey mixture. Pour 1/2 of sauce in bottom of 8 inch round baking dish. Arrange the shells over sauce; spoon remaining sauce over shells. Cover and bake at 350 degrees for 30 minutes. Sprinkle with (additional) Parmesan cheese. Yield: 6 servings.