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1
Preheat oven to 350 F.
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2
Spread Alfredo sauce evenly on the bottom of a greased 9-inch square baking pan.
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3
Top with a single layer of precooked pasta sheets.
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4
Top with 1 1/2 cups of Bolognese sauce and spread evenly over the pasta.
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5
Evenly spread 3/4 cup of Ricotta filling over the Bolognese and top with a 1/4 cup of shredded Asiago & Parmesan cheese.
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6
Repeat steps 2-4.
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7
Top with another layer of pasta, followed by a cup of Bolognese sauce and a 3/4 cup of Alfredo sauce.
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8
Top with 1/4 cup of shredded Mozzarella cheese and 1/4 cup of shredded Asiago & Parmesan cheese.
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9
Bake at 350u00b0 F until a knife can be easily inserted and removed and the pasta is fully cooked, about 30-40 minutes.
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10
Serve.
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11
Combine the grated Parmesan cheese, basil, parsley and garlic in the bowl of a food processor. Pulse until well combined.
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12
Add the Mozzarella cheese, Ricotta cheese and eggs to the mixture and process. Reserve in the refrigerator until needed.
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13
Melt 1/2 cup of butter in a medium saucepan over medium-high heat. Add the flour to the saucepan and stir. Continue stirring and cooking the mixture for 3 minutes.
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14
Whisk in the milk and cream and bring to a simmer while stirring.
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15
Add seasonings and cream cheese and continue to stir to incorporate the cream cheese.
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16
Whisk in the finely shredded Asiago & Parmesan cheese and heat just enough to fully incorporate the cheese.
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17
Heat a large 12-quart stock pot over medium heat.
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18
Brown the ground beef and pork in 1 tablespoon of extra virgin olive oil. Remove from pan and reserve.
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19
Add the onions, carrot, celery and garlic to the same pan used to cook meat and cook on low heat. Simmer until vegetables are soft and flavorful.
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20
Pour red wine into the saucepot and reduce until almost dry.
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21
Add tomato, salt and seasoning, and then simmer on low heat for 2-3 hours.
