4 cheese pasta omelette

Place leftover 4-cheese rigatoni in a baking dish.

Add salted ricotta and plenty of béchamel sauce.

Stir everything together.

Create a batter with 00 flour and beer (or ice-cold sparkling water).

Cut pasta into small portions using cooking rings and dip it in the batter.

Fry until golden brown to get a result similar to Neapolitan frittatina.

Alternatively, you can place all the mixture inside the pan to have a big pasta omelet.