Take a bowl and pour the pasta into it, which can be left over or seasoned to taste in any way (Genoese, pasta and potatoes, pasta Bolognese, peas and sausage) with bechamel sauce, grated cheese and a sprinkling of salt. Make sure the ingredients mix well.
Next, spread the mixture onto a baking tray and level it well. It must be nice and compact like a tile, then place it in the fridge and let it cool for a few hours (better the night before so you can cook it the next day).
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