Emeril’s Pot Roast Pastitsio

May 08, 2023May 8, 20230 7
Emeril's Pot Roast Pastitsio for a hearty dinner
in Main

Prep

30 min

Cook

55 min

Ready In

1 hr 25 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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

Nutrision Information

Servings Per Recipe
8
Calories
563
Sugar
5g
Fat
27g
Emeril's Pot Roast Pastitsio is a delicious twist on the classic Greek dish. This hearty casserole is made with penne pasta, leftover pot roast, and a creamy bechamel sauce, all baked until golden and bubbly. The addition of fresh dill and nutmeg gives the dish a unique flavor and aroma that will fill your kitchen with warmth and comfort. While it may not be the healthiest dish out there, it's a great way to use up leftover ingredients and make a delicious meal that will satisfy the whole family.

Instructions

1.Preheat the oven to 350 degrees F.
2.To make the bechamel sauce, melt the butter in a large saucepan over medium heat.
3.Add the flour and whisk for about 2-3 minutes until it turns light golden brown.
4.Gradually pour in the warm milk while whisking continuously for about 10-12 minutes or until the sauce thickens.
5.Remove from heat and whisk in the eggs, chopped dill, a pinch of nutmeg, salt, and pepper. Set aside.
6.Cook the penne pasta in boiling salted water, following the package instructions, until al dente.
7.Drain the pasta and add it to a large bowl, along with the leftover pot roast, beef broth, and leftover gravy. Toss well.
8.Butter a large baking dish and spread half of the penne pasta mixture at the bottom.
9.Pour over half of the bechamel sauce.
10.Repeat layering with the remaining pasta mixture and bechamel sauce.
11.Top with grated parmesan cheese.
12.Bake in the preheated oven for about 25-30 minutes or until the cheese is golden brown and bubbling.
13.Remove from oven and let it cool for a few minutes before serving. Enjoy!

PROS

This hearty and flavorful dish is a great way to use up leftover pot roast and gravy.

It’s easy to make and feeds a crowd.

CONS

This recipe is quite time-consuming and requires several steps to prepare.

It’s also high in fat and calories, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

While this dish isn’t particularly healthy, it does contain some beneficial nutrients.
Pot roast is a good source of protein, iron, and zinc, while the bechamel sauce provides calcium and vitamins A and D. Pasta also contains carbohydrates and some fiber, which can help keep you full and satisfied.

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