Start this recipe by half cooking the paccheri pasta in salted boiling water. Drain and splash with a little olive oil. Meanwhile, fry the onion and garlic in a pan and add in the meat of the 3 Maltese sausages. Break with a spoon and brown all over. When cooked, remove off the heat. In a large bowl, mix together the ricotta, chopped basil, cooked sausage mixture, crumbled gbejniet and chopped walnuts. Place the mixture into a piping bag and use to fill the paccheri pasta. Place the stuffed paccheri into an oven-proof dish side by side. When ready, carefully spoon over the béchamel sauce and sprinkle over the chopped sun-dried tomatoes. Sprinkle over the grated Parmesan and bake in the oven at 200`c for 20 minutes, or until golden. Remove from the oven and serve with sald leaves on top and extra grated Parmesan.