Salmon Casserole - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Turn off the heat, fold in the parsley, grated Parmigiano Reggiano, cannellini beans, spinach, salmon flaked, penne.
Pour the mixture into a 13x9\" baking dish and top with remaining cheese.
Place in the oven to brown the topping, about 10 minutes.