Emeril's Pot Roast Pastitsio
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 59.14 ml butter, plus more for buttering pan
- 118.29 ml flour
- 709.77 ml milk, warm
- 2 eggs
- 29.58 ml fresh dill, chopped
- nutmeg, ground, to taste
- 6.16 ml salt
- 2.46 ml black pepper, freshly ground
- 340.19 g penne pasta, uncooked
- water, boiling salted, for cooking pasta
- 473.18 ml pot roast, leftover, chopped
- 59.14 ml beef broth
- 118.29 ml gravy, leftover
- 118.29 ml parmesan cheese, grated
directions
- 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.
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Reviews
-
"Not quite the traditional Greek" doesn't bother us in the least, 'cause this is a wonderfully tasty & comforting main dish to have on a cold winter's night! Not only that, but my other half is always appreciative when I prepare a recipe that includes Parmesan cheese (a favorite)! Definitely a great way to stretch out the pot roast! Thanks for posting the recipe! [Tagged & made in Please Review My Recipe]