SALMON AND SPINACH PASTA PIE

Ingredients

1 pack short pasta e.g bowtie or shells

3 – 4 cooked skinless salmon fillets

1 bag fresh spinach leaves, approximately 4 – 5 cups

1 large onion, diced

1 small sweet pepper, red preferably, diced

2 cups sliced fresh button mushrooms

4 cloves garlic, chopped

4 oz butter or margarine

3 tbsp flour

3 – 4  cups milk

2 tbsp fresh green seasoning

1 tsp all purpose or seafood seasoning

1 tsp paprika

½ tsp cayenne pepper

Few dashes of Worcestershire sauce

Salt and black pepper

1½ cups grated cheddar cheese

Cooking spray

Directions

1. Cook the pasta until just tender. Drain and set aside. Flake the salmon filets, keeping some large chunks and set aside.
2. Melt 3 oz of butter in a large saucepan over medium high heat. Add the onions and mushrooms. Cook for a few minutes. Add the garlic, green seasoning, seafood seasoning, paprika and cayenne pepper. Add a little salt and black pepper. Mix well.
3. Add the remaining butter to the mixture and let melt. Sprinkle with the flour and stir for 1 - 2 minutes: the mixture will clump together and leave the sides of the pan. Pour in the milk and stir continuously until the sauce thickens. You may need to add a little more milk if the sauce becomes too thick. Reduce heat to medium.
4. Add the spinach, Worcestershire sauce and salmon to the sauce. Taste and adjust seasoning if necessary.
5. Preheat oven to 375 degrees F. Lightly spray a large baking dish with cooking spray.
6. Mix together the pasta and the sauce together and then pour into the baking dish. Top with the grated cheese.
7. Bake in the preheated oven for 25 – 30 minutes or until the cheese is melted and golden brown.
8. Remove and let rest for 5 – 10 minutes before cutting.