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@prokompimcirebonkab: Bupati Cirebon, Drs. H. Imron, M.Ag., bersama Kepala Kantor Kementerian Agama Kabupaten Cirebon H. Slamet, S.Ag., M.Pd. dan Kepala Bagian Kesejahteraan Rakyat Kabupaten Cirebon membuka Pekan Olahraga dan Seni Antar Diniyah (PORSADIN) ke-8 Tingkat Kabupaten Cirebon Tahun 2026. . Melalui berbagai cabang olahraga dan seni, anak anak didorong untuk terus maju tanpa meninggalkan akhlak, disiplin, dan semangat belajar sebagai generasi penerus yang membanggakan Kabupaten Cirebon. . Semoga kegiatan ini menjadi motivasi bagi generasi muda untuk terus berkarya, menjaga persaudaraan, dan mengharumkan nama Kabupaten Cirebon di berbagai tingkat kompetisi. . #pemkabcirebon #prokompimcirebonkab #porsadin #kabupatencirebon #bupaticirebon

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Wednesday 02 September 2026 11:23:51 GMT
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BAKED ZITI SOUP 🍅🧀 Comfort food by the spoonful. Everything I love about baked ziti, turned into one cozy pot of soup. A rich tomato and beef broth, tender pasta, Parmesan and cream, then all the cheese that actually makes baked ziti taste like baked ziti: ricotta, mozzarella, and a little burrata on top because why not. This is officially one of those September dinners I’ll be making again. Baked Ziti Soup Ingredients For the soup • 1 tbsp olive oil • 1 lb ground beef • 1 small yellow onion, diced • 3 cloves garlic, minced • 2 tbsp tomato paste • 1 tsp Italian seasoning • ½ tsp dried oregano • ¼ tsp red pepper flakes, optional • 1 28 oz can crushed tomatoes • 4 cups chicken or beef broth • 1 tsp kosher salt, plus more to taste • freshly cracked black pepper • 8 oz ziti or other short pasta • ½ cup heavy cream • ½ cup freshly grated Parmesan For the cheesy topping • ¾ cup whole milk ricotta • ½ cup shredded mozzarella • ¼ cup grated Parmesan • pinch of salt + black pepper • fresh basil or parsley, optional To finish • extra mozzarella • burrata, optional but highly recommended • Parmesan • fresh basil • red pepper flakes Directions 1. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook until deeply browned, breaking it into small pieces as it cooks. 2. Add the onion and cook for about 4 to 5 minutes, until softened. Stir in the garlic, tomato paste, Italian seasoning, oregano and red pepper flakes. Cook for another 1 to 2 minutes, until the tomato paste darkens slightly. 3. Pour in the crushed tomatoes and broth. Season with salt and pepper, bring to a gentle boil, then reduce to a simmer for about 10 minutes. 4. Stir in the pasta and cook until just al dente. Add a splash more broth if the soup gets thicker than you’d like. 5. Reduce the heat to low and stir in the heavy cream and Parmesan. Taste and adjust seasoning. 6. Mix together the ricotta, mozzarella, Parmesan, salt and pepper. 7. Ladle the hot soup into bowls and add a generous spoonful of the ricotta mixture. Top with a little extra mozzarella. 8. For the full baked-ziti moment, place oven-safe bowls under the broiler for 1 to 2 minutes, just until the mozzarella is bubbly and golden. 9. Finish with torn burrata, Parmesan, basil and red pepper flakes. Then drag your spoon straight through that cheesy center. 🤌 Save this one for the first night you’re craving serious comfort food. #BakedZitiSoup #SoupSeason #FallDinner #ComfortFood #tiktokshopstockup
BAKED ZITI SOUP 🍅🧀 Comfort food by the spoonful. Everything I love about baked ziti, turned into one cozy pot of soup. A rich tomato and beef broth, tender pasta, Parmesan and cream, then all the cheese that actually makes baked ziti taste like baked ziti: ricotta, mozzarella, and a little burrata on top because why not. This is officially one of those September dinners I’ll be making again. Baked Ziti Soup Ingredients For the soup • 1 tbsp olive oil • 1 lb ground beef • 1 small yellow onion, diced • 3 cloves garlic, minced • 2 tbsp tomato paste • 1 tsp Italian seasoning • ½ tsp dried oregano • ¼ tsp red pepper flakes, optional • 1 28 oz can crushed tomatoes • 4 cups chicken or beef broth • 1 tsp kosher salt, plus more to taste • freshly cracked black pepper • 8 oz ziti or other short pasta • ½ cup heavy cream • ½ cup freshly grated Parmesan For the cheesy topping • ¾ cup whole milk ricotta • ½ cup shredded mozzarella • ¼ cup grated Parmesan • pinch of salt + black pepper • fresh basil or parsley, optional To finish • extra mozzarella • burrata, optional but highly recommended • Parmesan • fresh basil • red pepper flakes Directions 1. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook until deeply browned, breaking it into small pieces as it cooks. 2. Add the onion and cook for about 4 to 5 minutes, until softened. Stir in the garlic, tomato paste, Italian seasoning, oregano and red pepper flakes. Cook for another 1 to 2 minutes, until the tomato paste darkens slightly. 3. Pour in the crushed tomatoes and broth. Season with salt and pepper, bring to a gentle boil, then reduce to a simmer for about 10 minutes. 4. Stir in the pasta and cook until just al dente. Add a splash more broth if the soup gets thicker than you’d like. 5. Reduce the heat to low and stir in the heavy cream and Parmesan. Taste and adjust seasoning. 6. Mix together the ricotta, mozzarella, Parmesan, salt and pepper. 7. Ladle the hot soup into bowls and add a generous spoonful of the ricotta mixture. Top with a little extra mozzarella. 8. For the full baked-ziti moment, place oven-safe bowls under the broiler for 1 to 2 minutes, just until the mozzarella is bubbly and golden. 9. Finish with torn burrata, Parmesan, basil and red pepper flakes. Then drag your spoon straight through that cheesy center. 🤌 Save this one for the first night you’re craving serious comfort food. #BakedZitiSoup #SoupSeason #FallDinner #ComfortFood #tiktokshopstockup
@batiare #debloquemesvue🥲🙏🏽
@batiare #debloquemesvue🥲🙏🏽

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