Emeril's Pot Roast Pastitsio

10m
Prep Time
40m
Cook Time
50m
Ready In

Recipe: #18854

May 06, 2015



"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."

Original is 5 servings

Nutritional

  • Serving Size: 1 (453.8 g)
  • Calories 853.7
  • Total Fat - 31.6 g
  • Saturated Fat - 16 g
  • Cholesterol - 251.4 mg
  • Sodium - 1295.2 mg
  • Total Carbohydrate - 91.6 g
  • Dietary Fiber - 10.6 g
  • Sugars - 9.3 g
  • Protein - 51.5 g
  • Calcium - 430.4 mg
  • Iron - 4.6 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat oven to 375°F.

Step 2

Melt butter in heavy saucepan over medium-low heat.

Step 3

Whisk in flour.

Step 4

Cook, whisking, 3 minutes.

Step 5

Whisk in milk and simmer, stirring about 8 minutes.

Step 6

In bowl, whisk eggs.

Step 7

Add 1 cup of milk mixture in a steady stream, whisking constantly to keep eggs from cooking.

Step 8

Whisk egg mixture into remaining milk mixture and stir in seasonings. Cover surface with plastic wrap and keep warm.

Step 9

Cook penne in boiling salted water until al dente.

Step 10

Rinse and drain well.

Step 11

Combine pot roast, broth and gravy in a large bowl.

Step 12

Butter a shallow 7"x11" baking dish.

Step 13

Place half of pasta evenly over the bottom of dish.

Step 14

Top with 1/3 cup of sauce.

Step 15

Spread beef mixture evenly over pasta.

Step 16

Top with remaining pasta.

Step 17

Pour remaining sauce SLOWLY over pasta.

Step 18

Bake for about 20 minutes.

Step 19

Top with cheese and bake until set, about 20 minutes more.

Tips


No special items needed.

0 Reviews

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