For bechamel sauce: In a heavy sauce pan over moderately low heat melt butter. Whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and simmer sauce, stirring, about 8 minutes. In a bowl whisk eggs and add 1 cup sauce in a stream, whisking. Whisk egg mixture into remaining sauce and whisk in dill, nutmeg, and salt and pepper to taste. Keep bechamel warm, its surface covered with plastic wrap. Preheat oven to 375 degrees. In a pot of boiling salted water cook penne until al dente. Rinse penne in colander and drain well. In a bowl stir together pot roast meat, beef broth, and gravy. In a buttered shallow 2-quart baking dish spread half of pasta evenly and spread beef mixture evenly over it. Top evenly with remaining pasta and pour bechamel over pasta. Sprinkle pastitsio with cheese and bake in middle of oven until bechamel is set, about 40 minutes. Yield: 4 servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8805 Posted to MC-Recipe Digest V1 #387 by Angele Freeman
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|Serving Size: 1 Serving (1829g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 539 (29%)|
|Amt Per Serving||% DV|
|Total Fat 59.9g||80 %|
|Saturated Fat 17.7g||89 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 2360.3mg||726 %|
|Sodium 3918.8mg||135 %|
|Potassium 1837.8mg||48 %|
|Total Carbohydrate 212g||62 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 211.1g|
|Protein 115.1g||164 %|
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Calories per serving: 1864
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