Emeril's Pot Roast Pastitsio

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 375°f.
• 2 melt butter in heavy saucepan over medium-low heat.
• 3 whisk in flour.
• 4 cook, whisking, 3 minutes.
• 5 whisk in milk and simmer, stirring about 8 minutes.
• 6 in bowl, whisk eggs.
• 7 add 1 cup of milk mixture in a steady stream, whisking constantly to keep eggs from cooking.
• 8 whisk egg mixture into remaining milk mixture and stir in seasonings. cover surface with plastic wrap and keep warm.
• 9 cook penne in boiling salted water until al dente.
• 10 rinse and drain well.
• 11 combine pot roast, broth and gravy in a large bowl.
• 12 butter a shallow 7"x11" baking dish.
• 13 place half of pasta evenly over the bottom of dish.
• 14 top with 1/3 cup of sauce.
• 15 spread beef mixture evenly over pasta.
• 16 top with remaining pasta.
• 17 pour remaining sauce slowly over pasta.
• 18 bake for about 20 minutes.
• 19 top with cheese and bake until set, about 20 minutes more.