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1
Boil water in a deep pan with olive oil, pepper, salt and bay leaves, and cook the paccheri al dente (approx. 1.5min less than the time stated on the packaging). Drain the pasta and cover to keep hot. Pre-heat your oven to 180C (360F).
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2
While the pasta is boiling, heat olive oil on a skillet and fry the salmon fillet, shredding it using the spatula the whole time. Make sure that the salmon remains a little pink. Add garlic, salt or pepper to your liking as you fry. This should not take longer than 5min.
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3
When the salmon is done, place into a large deep-bottomed plate and shred some more, adding the chopped parsley in. Cover with a towel to keep warm.
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4
In a clean skillet, heat butter and fry up the mushrooms, onion and garlic on low heat. When they begin to brown, add the sour cream and wait for the liquid to reduce (approx. 10-15min). Add some flour (and/or water) to help with the consistency, as you want a nicely thick mushroom sauce. When ready, set aside.
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5
When the pasta and salmon are both ready, take each individual pacchero and spoon in the shredded salmon/parsley mixture to fill the pasta. Evenly place each stuffed pacchero in a deep-bottommed Pyrex roasting pan.
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6
When a layer of the pan has been filled, pour some of the mushroom sauce over it, and continue making a second layer (and so on if required).
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7
Grate your cheese (not too thinly, you want some strips about 1inch in length and 1/5 inch thickness. Spread the grated cheese over the top of the paccheri with the mushroom sauce.
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8
Cover the Pyrex pan with aluminium foil and place your dish into the center of the oven for 45min. Then remove the aluminium foil, drop the temperature to 150C (300F) and leave for another 15min to allow the cheese to crispen.
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9
Leave to cool for 5min and serve using a large spatula, as you would with pastitsio or lasagna.
