Cannelloni

1 cup minced onions
1/2 cup minced celery
1/3 cup minced carrot
2 tbsp. olive oil
2 cloves garlic, minced
1 lb. ground turkey (you could also use beef and/or pork)
1/2 cup dry white wine
1 cup beef broth
2 tsp. fresh minced basil or 1 tsp. dried basil
1 bay leaf
salt and pepper to taste
2 egg yolks
2 tbsp. butter
2 tbsp. flour
1 cup milk
1/2 cup grated parmesan
1/4 cup minced fresh flat leaf parsley
10 oz. box frozen spinach, thawed and drained
1 jar Trader Joes Tomato Basil Marinara
1/4 cup heavy cream
2 cups mozzarella cheese
2 boxes cannelloni or manicotti pasta (I used manicotti- just a few over 1 box)

In a deep skillet, saute the onion, celery and carrot in the olive oil for 5 minutes until softened and translucent.  Add the garlic and cook for 1 minute.  Add the ground turkey and cook, stirring occasionally, until no longer pink.  Add the wine, reduce for 1 minute and stir in the broth.  Add the basil and bay leaf and salt and pepper.  Bring the mixture to a boil and simmer, covered, 15 minutes.  Uncover and reduce until almost dry.  Discard the bay leaf.  Transfer the mixture to a bowl and let cool.  Mix in the egg yolks.  Meanwhile, in a saucepan over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes.  Add the milk and salt and pepper and simmer, stirring occasionally, for 5 minutes, or until thickened.  Stir in the parmesan and the parsley.  In a bowl, combine the meat mixture with the cheese mixture and the spinach.  In another bowl, combine the marinara sauce with the heavy cream.

Preheat oven to 400 degrees.  Fill each pasta tube with meat mixture using a pastry bag.  Pour a couple spoonfuls of the marinara sauce into the bottom of a lasagna pan or casserole dish.  Line the dish with the stuffed pasta tubes.  Pour the marinara sauce over the pasta and top with mozzarella cheese.  Bake for 20-25 minutes until the cheese is bubbly.