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Not quite the traditional Greek recipe, but a great way to use up leftover pot roast! The original uses Kefalotyri cheese, but offers Parmesan as an alternative, so I've chosen the more readily available choice.
- 1⁄4 cup butter, plus more for buttering pan
- 1⁄2 cup flour
- 3 cups milk, warm
- 2 eggs
- 2 tablespoons fresh dill, chopped
- nutmeg, ground, to taste
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon black pepper, freshly ground
- 3⁄4 lb penne pasta, uncooked
- water, boiling salted, for cooking pasta
- 2 cups pot roast, leftover, chopped
- 1⁄4 cup beef broth
- 1⁄2 cup gravy, leftover
- 1⁄2 cup parmesan cheese, grated
- Preheat oven to 375°F.
- Melt butter in heavy saucepan over medium-low heat.
- Whisk in flour.
- Cook, whisking, 3 minutes.
- Whisk in milk and simmer, stirring about 8 minutes.
- In bowl, whisk eggs.
- Add 1 cup of milk mixture in a steady stream, whisking constantly to keep eggs from cooking.
- Whisk egg mixture into remaining milk mixture and stir in seasonings. Cover surface with plastic wrap and keep warm.
- Cook penne in boiling salted water until al dente.
- Rinse and drain well.
- Combine pot roast, broth and gravy in a large bowl.
- Butter a shallow 7"x11" baking dish.
- Place half of pasta evenly over the bottom of dish.
- Top with 1/3 cup of sauce.
- Spread beef mixture evenly over pasta.
- Top with remaining pasta.
- Pour remaining sauce SLOWLY over pasta.
- Bake for about 20 minutes.
- Top with cheese and bake until set, about 20 minutes more.