Finish off the Pasta:

  • Olive oil 50 ml
  • Onions, julienne 200 g
  • Leeks, fine chopped 200 g
  • Garlic, diced 30 g
  • Chicken, smoked 1.2 kg
  • Sundried tomatoes, julienne 400 g
  • Conchiglie, pasta 1.5 kg


  • Mozzarella cheese grated 300 g
  • Cheese, cheddar, grated 300 g
  1. Sauce:

    • Blend the Knorr Hollandaise Sauce with Knorr Mise en Place Red Pesto, parmesan cheese, Knorr Concentrated Chicken Bouillon and thin the sauce down with some pasta water.
    • Keep 20% of the sauce to pour over the shells before baking.
  2. Finish off the Pasta:

    • Sauté onions, leeks and garlic in olive oil.
    • Toss in the smoked chicken pieces and sundried tomatoes, cook for a minute.
    • Add blended sauce to chicken and allow to cool down slightly before stuffing the individual pasta shells. Keep some of the sauce to pour over the pasta shells after arranging them in a oven dish.
  3. Gratin:

    • Top off the pasta shells with grated cheeses before baking for 15 minutes at 160°C.