Salmon Casserole

I got this recipe off the Rachael Ray show. Her recipe called for canned tuna. I did'nt have any so I used salmon steaks that I had from Costco. It was so good that It is now a weekly recipe in my house.. Yummo.. Enjoy..

• Ready In: 50 mins
• Serves: 6

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

Directions

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.