Emeril's Pot Roast Pastitsio
Recipe: #18854
May 06, 2015
Categories: Casseroles, Roast Beef, Pot Roast, Penne Greek, Oven Bake, Gluten-Free, more
"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."
Ingredients
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.