Emeril's Pot Roast Pastitsio
Created by Chocolatll on January 10, 2016
- Servings: 5
- Prep Time: 10m
- Cook Time: 40m
- Recipe #22451
Ingredients
- 1/4 cup butter (plus more for buttering pan)
- 1/2 cup all-purpose flour
- 3 cups milk (warm)
- 2 large eggs
- 2 tablespoons fresh dill (chopped)
- Nutmeg, ground, to taste
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 3/4 pound dry penne pasta
- Water, boiling salted, for cooking pasta
- 300 grams cooked beef (2 cups pot roast, leftover, chopped)
- 1/4 cup beef broth
- 1/2 cup beef gravy (leftover)
- 1/2 cup grated Parmesan cheese
How to Make
-
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.
Nutritional Facts
- Serving Size: 1 (465.7 g)
- Calories 872.4
- Total Fat - 40.2 g
- Saturated Fat - 18.7 g
- Cholesterol - 237.1 mg
- Sodium - 2098.1 mg
- Total Carbohydrate - 92.9 g
- Dietary Fiber - 10.7 g
- Sugars - 9.3 g
- Protein - 36.7 g
- Calcium - 424.1 mg
- Iron - 3.7 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.4 mg