Pasta Shells with stuffed Mozzarella and Chicken and Béchamel Sauce

Pasta Shells arranged in the Pyrex dish.

What you need:

For Filling:
Pasta Shells - Half a packet
Mozzarella - Half Cup
Shredded Chicken - 1 Cup (I used leftover chicken from chicken broth)
Green Chilli - 2 pieces
Egg - 1 
Red Chilli flakes - 2 Teaspoon
Salt to taste
Oregano - 1/2 Teaspoon

For Béchamel Sauce:
Butter - 2 Tablespoon
Flour -  2 Tablespoon flour
Milk (heated) - 1 1/4 cup
Salt to taste
Fresh ground pepper
Grated cheddar or Parmesan - 1/2 cup 

Instructions:

Boil the shells like any other pasta and carefully spoon them out, try not to break.

Now mix all the filling ingredients. Remember egg is used for binding the filling together.

Pre-heat the oven at 350 F. 

Put a saucepan on medium heat and add butter. Once the butter starts to melt add milk.
Simmer milk and then add flour to it and keep stirring it with the  help of whisk. (it shouldn't have any lumps).
Now add salt, pepper and cheese. Keep stirring with the whisk until you achieve the require consistency of your sauce. Your sauce is ready, keep aside.

Take a pyrex dish, spoon out some sauce into the dish. Now arrange the pasta shells in the dish.
Pour over rest of the sauce and sprinkle some mozzarella cheese. Cover it with the foil and put into over for 30 mins. Pasta Shells are ready to serve!

You can do all sort of variations with this and try Napolitana Sauce instead of  Béchamel Sauce.