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Jumbo Shells Stuffed with Lean Turkey and Italian Sausage
This dish can be prepared in advance.  Cover and keep refrigerated until ready to cook.  Increase the cooking time by 15 to 20 minutes to insure the insides of the shells are hot. 
Origin: From the Kitchen of LindySez
Ingredients:

For the Marinara:
2 tablespoon COLAVITA Extra Virgin Olive Oil
6 cloves garlic, thinly sliced
1 (28-ounce) can whole plum tomatoes, with the juice
Pinch red pepper flakes
6 - 8 fresh basil leaves, chiffonade
12 - 16 jumbo pasta shells
For the fillings:
1/4 cup COLAVITA Extra Virgin Olive Oil
1 cup chopped onion
1/2 cup finely diced peeled carrots (about 2 small or 1 large)
1 pound lean ground turkey
1/4 pound hot Italian sausage (casing removed if applicable)
2 tablespoons all-purpose flour
1/2 tablespoon dried oregano (or to taste)
1/2 teaspoon red pepper flakes (or to taste)
6 - 8 ounces dry red wine
1 cup grated Reggiano-Parmegiano or combo Parmesan and Asiago cheese


Preparation:

Prepare the Marinara: In a sauce pan, heat the oil over medium low heat; add the garlic and saute for a minute then add the tomatoes and red pepper flakes; bring to a simmer then using a potato masher or wire whisk, break up the tomatoes by smashing and stirring them (or you can put this into a food processor or blender to coarsely chop using the pulse mode); mash until you have a thick tomato sauce with just tiny pieces of tomato floating through it.  Add the basil and simmer for about 20 minutes.  Remove from heat and set-aside.
Cook the pasta: Bring a large pot of salted water to a boil; add the pasta, one shell at a time; lower the heat until the water is barely at a simmer and cook stirring gently until the pasta is cooked al dente (about 3 minutes less then the package states). Carefully drain and rinse with cold water to stop the cooking process.  Set aside.  (The gentle cooking and stirring will insure the pasta does not break apart, as jumbo shells are known to do).
Make the Filling:
Heat the oil in a large skillet, add the onion and carrot and saute until the onion is soft and translucent (5 to 7 minutes); add the meats and cook, stirring and breaking them apart with your spoon, until they have lost their pink color (do not brown); stir in the flour, oregano and red pepper flakes, along with some salt and freshly ground pepper; once that is incorporated, add the wine and stir well.  Allow to simmer until the wine has evaporated.  Remove from heat and add 2/3rds of the cheese. Stir.
Putting it all together:  Once everything is cool enough to handle; place 1 cup sauce in the bottom of a 12 inch round baking dish.  Fill each shell with about 2 tablespoons of filling and place, filling side up, on the sauce.  Cover with remaining sauce.  Tightly seal with aluminum foil and place in a 375 degree oven; cook for 20 minutes or until hot and bubbly.  Remove the foil and sprinkle on the remaining cheese; return to oven and cook for about 5 minutes, or until the cheese is melted. Serve hot.
Makes 4 - 6 servings
Per Serving: 499 Calories; 29g Fat (8g Sat, 14g Mono, 2g Poly); 28g Protein; 28g Carbohydrate; 2g Dietary Fiber; 752mg Sodium.  Food Exchanges: 1 Grain (Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 4 Fat.