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@beababoo69: #fyp #misaamane #deathnote #cosplay #trend

jules
jules
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Thursday 11 June 2026 20:24:54 GMT
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terk1204
terk :
primerooo❤️❤️❤️
2026-06-11 20:34:50
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goldoskibidi
GoldoSkibidi :
lov u girl
2026-06-11 20:36:27
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Baked Stuffed Shells Recipe: -1 box jumbo shells (I always make two just in case some break and also to have extra noodles in the fridge) -avocado or olive oil -16 oz ricotta cheese -parm cheese shredded (1/2 cup or so, plus some for the top) -mozzarella cheese shredded (about a cup or so, plus some for the top) -1 lb ground beef -1 lb ground sausage (you can leave this out if needed) -two eggs -28 oz can crushed tomatoes or whole tomatoes (crush them) -15 oz tomato sauce -salt, pepper, ital seasoning, garlic powder and onion powder Preheat oven to 375 1.) brown ground beef and sausage. I like to season with salt and pepper. Then add your crushed tomatoes and tomato sauce, garlic powder, onion powder, Italian seasoning. Taste test and add more salt and pepper if needed. Let simmer on low. 2.) Cook shells in boiling, heavily salted water, just until al dente! Strain noodles and rinse in cold water. Carefully toss noddles in some avocado or olive oil. 3.) while the noodles are slightly cooling, mix together ricotta, mozzarella, Parmesan, eggs, Italian seasoning, salt and pepper. 4.) in a large baking dish, pour half your meat sauce in pan. Make sure you have your noodles and cheese mix nearby. Carefully stuff your shells with your cheese mixture (about 2 tbsp) and line them up on top of your meat sauce in pan. Once you’ve filled your pan, pour the rest of your meat sauce over the top. Top with mozzarella and Parmesan cheese. 5.) cover with foil and bake for 25 minutes, then uncover and bake another 20-25 minutes. If the noodles are browning too quickly or too much, add the foil back on-but if the sauce looks watery you can also cook longer than the extra 25 mins without the foil on top. Salad is just Romaine, Parmesan, lemon, salt pepper and olive oil!
Baked Stuffed Shells Recipe: -1 box jumbo shells (I always make two just in case some break and also to have extra noodles in the fridge) -avocado or olive oil -16 oz ricotta cheese -parm cheese shredded (1/2 cup or so, plus some for the top) -mozzarella cheese shredded (about a cup or so, plus some for the top) -1 lb ground beef -1 lb ground sausage (you can leave this out if needed) -two eggs -28 oz can crushed tomatoes or whole tomatoes (crush them) -15 oz tomato sauce -salt, pepper, ital seasoning, garlic powder and onion powder Preheat oven to 375 1.) brown ground beef and sausage. I like to season with salt and pepper. Then add your crushed tomatoes and tomato sauce, garlic powder, onion powder, Italian seasoning. Taste test and add more salt and pepper if needed. Let simmer on low. 2.) Cook shells in boiling, heavily salted water, just until al dente! Strain noodles and rinse in cold water. Carefully toss noddles in some avocado or olive oil. 3.) while the noodles are slightly cooling, mix together ricotta, mozzarella, Parmesan, eggs, Italian seasoning, salt and pepper. 4.) in a large baking dish, pour half your meat sauce in pan. Make sure you have your noodles and cheese mix nearby. Carefully stuff your shells with your cheese mixture (about 2 tbsp) and line them up on top of your meat sauce in pan. Once you’ve filled your pan, pour the rest of your meat sauce over the top. Top with mozzarella and Parmesan cheese. 5.) cover with foil and bake for 25 minutes, then uncover and bake another 20-25 minutes. If the noodles are browning too quickly or too much, add the foil back on-but if the sauce looks watery you can also cook longer than the extra 25 mins without the foil on top. Salad is just Romaine, Parmesan, lemon, salt pepper and olive oil!

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