Recipe by Chocolatl
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.
Top Review by Sydney Mike
"Not quite the traditional Greek" doesn't bother us in the least, 'cause this is a wonderfully tasty & comforting main dish to have on a cold winter's night! Not only that, but my other half is always appreciative when I prepare a recipe that includes Parmesan cheese (a favorite)! Definitely a great way to stretch out the pot roast! Thanks for posting the recipe! [Tagged & made in Please Review My Recipe]
- 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
Directions See How It's Made
- Preheat oven to 375°F.
- Melt butter in heavy saucepan over medium-low heat.
- Whisk in flour.
- Cook, whisking, 3 minutes.
- Whisk in milk and simmer, stirring about 8 minutes.
- In bowl, whisk eggs.
- Add 1 cup of milk mixture in a steady stream, whisking constantly to keep eggs from cooking.
- Whisk egg mixture into remaining milk mixture and stir in seasonings. Cover surface with plastic wrap and keep warm.
- Cook penne in boiling salted water until al dente.
- Rinse and drain well.
- Combine pot roast, broth and gravy in a large bowl.
- Butter a shallow 7"x11" baking dish.
- Place half of pasta evenly over the bottom of dish.
- Top with 1/3 cup of sauce.
- Spread beef mixture evenly over pasta.
- Top with remaining pasta.
- Pour remaining sauce SLOWLY over pasta.
- Bake for about 20 minutes.
- Top with cheese and bake until set, about 20 minutes more.