Cut the mortadella into very small cubes and set aside.

In a large pan, sauté the two halved garlic cloves in a little olive oil until golden. Remove the garlic, add the mortadella, and cook over low heat for a few minutes.

Once the mortadella is browned, add the cabbage with 1/4 cup (about 60 ml) water and some parsley. Season with salt and pepper, then cook until the cabbage is tender (add more water if needed).

Meanwhile, in another pan, sauté the green onion in a little olive oil. When it becomes translucent, add the diced tomatoes, season with salt, and cook until done.

Bring a large pot of water to a boil, add two generous handfuls of salt, then add the pasta and cook until al dente. Drain.

Toss the pasta in a bowl with some of the tomato sauce, being careful not to break the pasta.

Take a baking dish and arrange half of the paccheri in a neat layer.

Add a layer of the cabbage and mortadella mixture, then top with some of the Swiss cheese slices.

Add the remaining paccheri in another neat layer.

Top with the rest of the tomato sauce and the remaining Swiss cheese slices.

Drizzle with a little chili oil and bake (baking time depends on your preference; I like the pasta not too browned).