Pasta al tegamino

Melt the butter inside a saucepan over low heat.

Gradually add the sifted flour and milk, then stir with a whisk until the desired consistency for the béchamel sauce is achieved.

Dice a mozzarella and mix it together with the leftover pesto pasta.

Add some of the béchamel sauce and stir.

Take a small pan, pour a small layer of béchamel sauce, add the pasta and cover further with béchamel sauce and a sprinkling of Parmesan cheese.

Bake for half an hour at 180 degrees, then let cool and serve!