-
1
Preheat oven to 375 degrees F.
-
2
In a heavy saucepan over medium-low heat, melt butter.
-
3
Whisk in flour and cook, whisking, 3 minutes.
-
4
Whisk in milk and bring the sauce to a simmer.
-
5
Simmer sauce, stirring, about 8 minutes.
-
6
In a bowl, whisk eggs and add 1 cup sauce in a steady stream, whisking constantly to keep the eggs from cooking.
-
7
Whisk egg mixture into remaining sauce and stir in dill, nutmeg, and salt and pepper.
-
8
Keep dill sauce warm and its surface covered with plastic wrap.
-
9
In a pot of boiling salted water, cook penne until al dente.
-
10
Rinse penne in colander and drain well.
-
11
In a large bowl, stir together pot roast meat, beef broth, and gravy.
-
12
In a buttered shallow 7 by-11-inch baking dish, place half of pasta evenly over the bottom.
-
13
Top with 1/3 of the reserved sauce and then spread beef mixture evenly on top of the sauce.
-
14
Top evenly with remaining pasta and pour the remaining sauce over the pasta.
-
15
(Pour the sauce slowly to keep from overflowing and to allow it to sink in.)
-
16
Bake in middle of oven until set, about 40 minutes.
-
17
Sprinkle cheese over the pastitsio during the last 20 minutes of baking.
