Béchamel and pomodoro Is there any traditional recipe that uses béchamel (white sauce) and pomodoro (tomato sauce) mixed, making a new (orange-ish) sauce?

Is there a name for this sauce?

I often do this mixture but I've never seen it in any recipe.
In Italy we usually mix béchamel and tomato sauce for "Pasta al forno" (or "pasta pasticciata") and lasagna, in order to not have a full distinction in the final dish between the two sauces and their tastes.

However this is not mandatory, but my grandma, my mum and me are used to do it (and I see some other people doing the same).

P.s.
I live in Italy and I'm 100% italian :-)