Salmon Casserole

• 1 (12 ounce) box whole wheat penne
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 2 garlic cloves, grated
• 1 small onion, chopped
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup milk or 1 cup half-and-half
• salt & fresh ground pepper
• 1 pinch nutmeg
• 1/4 cup flat leaf parsley, chopped
• 1/2 cup grated parmigiano-reggiano cheese, plus some for topping
• 1 (15 ounce) can cannellini beans, drained
• 2 (10 ounce) boxes frozen spinach, thawed and squeezed in a kitchen towel to remove excess moisture
• 4 salmon fillets, steamed medium rare

1. Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to package directions. Drain pasta thoroughly, return it to the pot and reserve.
2. In a large skillet over medium-high heat, heat 1 turn of the pan of EVOO and the butter. Cook garlic and onion until tender, about 2-3 minutes.
3. Sprinkle in flour and cook for another minute then whisk in chicken stock and half-and-half, season with salt, ground black pepper and nutmeg. Bring it up to a bubble and thicken.
4. Turn off the heat, fold in the parsley, grated Parmigiano Reggiano, cannellini beans, spinach, salmon flaked, penne.
5. Pour the mixture into a 13x9" baking dish and top with remaining cheese.
6. Place in the oven to brown the topping, about 10 minutes.

whole wheat penne, extra virgin olive oil, butter, garlic, onion, flour, chicken stock, milk, salt, nutmeg, flat leaf parsley, cheese, cannellini beans, frozen spinach, salmon

Taken from www.food.com/recipe/salmon-casserole-333585 (may not work)