You may also like
Categories:
unsalted butter all-purpose milk eggs dill nutmeg salt freshly ground black pepper penne Roast beef broth Kefalotyri
Viewed: 68 - Published at: 9 years agoIngredients
- 1/2 stick (1/4 cup) unsalted butter, plus more for greasing dish
- 1/4 cup all-purpose flour
- 3 cups milk, warmed
- 2 eggs
- 2 tablespoons chopped fresh dill
- Freshly grated nutmeg, to taste
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound penne
- 2 cups chopped leftover pot roast
- 1/4 cup beef broth
- 1/2 cup leftover pot roast gravy
- 1/2 cup grated Kefalotyri or Parmesan, about 2 ounces
Method
- Preheat oven to 375 degrees F.
- In a heavy saucepan over medium-low heat, melt butter.
- Whisk in flour and cook, whisking, 3 minutes.
- Whisk in milk and bring the sauce to a simmer.
- Simmer sauce, stirring, about 8 minutes.
- In a bowl, whisk eggs and add 1 cup sauce in a steady stream, whisking constantly to keep the eggs from cooking.
- Whisk egg mixture into remaining sauce and stir in dill, nutmeg, and salt and pepper.
- Keep dill sauce warm and its surface covered with plastic wrap.
- In a pot of boiling salted water, cook penne until al dente.
- Rinse penne in colander and drain well.
- In a large bowl, stir together pot roast meat, beef broth, and gravy.
- In a buttered shallow 7 by-11-inch baking dish, place half of pasta evenly over the bottom.
- Top with 1/3 of the reserved sauce and then spread beef mixture evenly on top of the sauce.
- Top evenly with remaining pasta and pour the remaining sauce over the pasta.
- (Pour the sauce slowly to keep from overflowing and to allow it to sink in.)
- Bake in middle of oven until set, about 40 minutes.
- Sprinkle cheese over the pastitsio during the last 20 minutes of baking.
