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@accordingtoren: Spend the morning with me!! A little slower of a morning today bc of the gloomy weather #morningvlog #morninginthelife #morningroutine

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Thursday 04 June 2026 12:32:12 GMT
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mackenziealv
Mackenzie! ৎ୭ :
Followed!!!!
2026-06-04 21:24:46
0
sofiaxmarie
Sofia :
Gooood morning !!♥️
2026-06-04 21:17:01
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juliazalokarr
julia :
love these
2026-06-04 16:37:47
0
kassydirone
kass :
perffff
2026-06-04 20:12:19
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christinechasse
christinechasse :
love!!
2026-06-04 13:48:47
0
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Cheesy Spinach and Ricotta Cannelloni with Garlic Shrimp Ingredients 1. Cannelloni Tubes – 12 pieces 2. Large Shrimp – 12 pieces, peeled and deveined 3. Fresh Spinach – 10 oz (280 g) 4. Ricotta Cheese – 1 1/2 cups 5. Shredded Mozzarella Cheese – 2 cups, divided 6. Grated Parmesan Cheese – 1/2 cup 7. Olive Oil – 2 tbsp 8. Unsalted Butter – 2 tbsp 9. Garlic – 5 cloves, minced 10. Marinara Sauce – 2 cups 11. Heavy Cream – 1/2 cup 12. Egg – 1 large 13. Italian Seasoning – 1 tsp 14. Dried Oregano – 1/2 tsp 15. Red Pepper Flakes – 1/4 tsp 16. Salt – 1 tsp, or to taste 17. Black Pepper – 1/2 tsp 18. Fresh Parsley – 2 tbsp, chopped 19. Lemon Juice – 1 tbsp 20. Water – 1 tbsp, if needed for the sauce Recipe 1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with a little olive oil, then spread 1 cup of marinara sauce evenly across the bottom. 2. Cook the cannelloni tubes according to the package instructions if using regular pasta. If using oven-ready cannelloni, prepare them according to the package directions and keep them ready for filling. 3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the spinach and cook for 2–3 minutes until wilted. Allow it to cool slightly, then squeeze out excess moisture and chop finely. 4. In a mixing bowl, combine the ricotta cheese, egg, 1 cup of mozzarella, Parmesan cheese, cooked spinach, half of the minced garlic, Italian seasoning, salt, and black pepper. Mix thoroughly until the filling is creamy and evenly seasoned. 5. Transfer the spinach and ricotta mixture into a piping bag or a clean food-safe plastic bag with one corner snipped off. Carefully fill each cannelloni tube without splitting the pasta. 6. Arrange the filled cannelloni in a single layer over the marinara sauce in the prepared baking dish. Leave a little space between the tubes so the sauce can circulate around them. 7. In a small saucepan, melt the butter over medium-low heat. Add the remaining minced garlic and cook for about 30 seconds until fragrant. Stir in the heavy cream, remaining marinara sauce, oregano, red pepper flakes, and 1 tablespoon of water if needed. 8. Simmer the sauce gently for 2–3 minutes, stirring until smooth. Pour it evenly over the cannelloni, making sure the pasta is well covered to prevent dry edges during baking. 9. Cover the baking dish tightly with foil and bake for 25–30 minutes, or according to the pasta package directions, until the cannelloni are tender and the filling is hot. 10. Meanwhile, pat the shrimp dry and season them with a little salt and black pepper. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. 11. Add the shrimp and cook for approximately 1–2 minutes per side until pink and nearly cooked through. Add the lemon juice and toss gently, then remove from the heat to prevent overcooking. 12. Remove the baking dish from the oven and carefully uncover it. Arrange the shrimp over the cannelloni and sprinkle the remaining 1 cup of mozzarella cheese across the top. 13. Return the dish to the oven uncovered for another 8–12 minutes, until the cheese is melted, bubbling, and lightly golden and the shrimp are fully cooked to an internal temperature of 145°F (63°C). 14. Remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley and serve hot with garlic bread or a crisp green salad. Follow for more delicious recipes and amazing food ideas!
Cheesy Spinach and Ricotta Cannelloni with Garlic Shrimp Ingredients 1. Cannelloni Tubes – 12 pieces 2. Large Shrimp – 12 pieces, peeled and deveined 3. Fresh Spinach – 10 oz (280 g) 4. Ricotta Cheese – 1 1/2 cups 5. Shredded Mozzarella Cheese – 2 cups, divided 6. Grated Parmesan Cheese – 1/2 cup 7. Olive Oil – 2 tbsp 8. Unsalted Butter – 2 tbsp 9. Garlic – 5 cloves, minced 10. Marinara Sauce – 2 cups 11. Heavy Cream – 1/2 cup 12. Egg – 1 large 13. Italian Seasoning – 1 tsp 14. Dried Oregano – 1/2 tsp 15. Red Pepper Flakes – 1/4 tsp 16. Salt – 1 tsp, or to taste 17. Black Pepper – 1/2 tsp 18. Fresh Parsley – 2 tbsp, chopped 19. Lemon Juice – 1 tbsp 20. Water – 1 tbsp, if needed for the sauce Recipe 1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with a little olive oil, then spread 1 cup of marinara sauce evenly across the bottom. 2. Cook the cannelloni tubes according to the package instructions if using regular pasta. If using oven-ready cannelloni, prepare them according to the package directions and keep them ready for filling. 3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the spinach and cook for 2–3 minutes until wilted. Allow it to cool slightly, then squeeze out excess moisture and chop finely. 4. In a mixing bowl, combine the ricotta cheese, egg, 1 cup of mozzarella, Parmesan cheese, cooked spinach, half of the minced garlic, Italian seasoning, salt, and black pepper. Mix thoroughly until the filling is creamy and evenly seasoned. 5. Transfer the spinach and ricotta mixture into a piping bag or a clean food-safe plastic bag with one corner snipped off. Carefully fill each cannelloni tube without splitting the pasta. 6. Arrange the filled cannelloni in a single layer over the marinara sauce in the prepared baking dish. Leave a little space between the tubes so the sauce can circulate around them. 7. In a small saucepan, melt the butter over medium-low heat. Add the remaining minced garlic and cook for about 30 seconds until fragrant. Stir in the heavy cream, remaining marinara sauce, oregano, red pepper flakes, and 1 tablespoon of water if needed. 8. Simmer the sauce gently for 2–3 minutes, stirring until smooth. Pour it evenly over the cannelloni, making sure the pasta is well covered to prevent dry edges during baking. 9. Cover the baking dish tightly with foil and bake for 25–30 minutes, or according to the pasta package directions, until the cannelloni are tender and the filling is hot. 10. Meanwhile, pat the shrimp dry and season them with a little salt and black pepper. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. 11. Add the shrimp and cook for approximately 1–2 minutes per side until pink and nearly cooked through. Add the lemon juice and toss gently, then remove from the heat to prevent overcooking. 12. Remove the baking dish from the oven and carefully uncover it. Arrange the shrimp over the cannelloni and sprinkle the remaining 1 cup of mozzarella cheese across the top. 13. Return the dish to the oven uncovered for another 8–12 minutes, until the cheese is melted, bubbling, and lightly golden and the shrimp are fully cooked to an internal temperature of 145°F (63°C). 14. Remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley and serve hot with garlic bread or a crisp green salad. Follow for more delicious recipes and amazing food ideas!
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