Easy Cannelloni

1 lbs. ground beef (organic black angus)
1 lb. ground lean turkey
1 small onion, chopped
3 cloves, garlic minced

½ lb. ricotta
3-4 oz. chevre
2 egg yolks1 pkg. frozen chopped spinach, thawed and wrung out.
1 t. salt
1t. cracked pepper
1/8 t. nutmeg

1 ½ jars Bolognese sauce
1/2 pkg. eggroll wrappers
¾ c. mozzarella

Cook meat until brown and drain. Add onion and sauté 1 minute, add garlic sauté another minute and remove from heat and set aside.

In a large bowl mix ricotta, chevre yolks, spinach, salt and nutmeg. Stir in meat mixture.

Pour 1/3 of a jar of sauce into a sprayed 9x13 baking pan.

Put 3-4 tablespoons of filling on an eggroll wrapper and roll up. Moisten end with a finger swipe of water to seal and place seam down in baking pan. Repeat until done. Leave a breath of space between so sauce can coat the cannelloni completely. Cover with remaining sauce. Sprinkle with mozzarella. Bake uncovered at 350* for 15-20 minutes (or refrigerate until ready to bake.) Serves 8 women or 3 couples