Salmon Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.