@abdyllaeva_17: рреек/мечта/хафиз/🤍

alima🤍

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Tuesday 08 September 2026 18:02:59 GMT

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Yusuf_2006 :

Я Хафиз

2026-09-09 05:14:55

47

Jamshid Mirzakarimov :

Алхамдулиллах я тоже хафиз

2026-09-09 05:40:56

91

طَالِبُ الْعِلْمِ :

Кыздарга Хафиза болбойт беле а

2026-09-08 23:22:28

8

Abdulla Ismailov :

70 алхамдулилах

2026-10-05 04:12:31

1

جسمن :

Хафизы где вы 🤍

2026-09-25 05:43:31

2

dragon :

Я хочу друзей хафизов кто будет моим другом

2026-09-09 17:33:24

5

Бану :

МашАлла

2026-09-09 18:55:19

2

~ :

я тоже Хафиз

2026-10-02 18:30:24

1

Kobra🤍 :

Мангаям шунака хафиз йигит учрасун😝

2026-09-11 13:01:54

9

Askrkarov :

10 пара Ин шаа Аллах 🫶

2026-09-09 15:08:20

8

7 farzand onasiman :

Alhamdulillah ya xafıza

2026-09-10 08:33:01

2

The Pink Panther :

хафиздар сиздерді Алла рахымына алсын❤️

2026-09-09 17:04:26

2

Ranoliya :

маған келин хафиза керек😁

2026-09-09 15:16:02

1

shahrezad_03 :

не деген ол

2026-09-09 15:08:18

0

AHي :

Альхамдулилях🤭

2026-09-09 13:59:42

3

nurik :

молодец Хафиза я тоже

2026-09-10 07:18:01

0

. :

я тоже хафиз

2026-09-10 03:54:06

12

mekh1sh_91 :

Буюрсун мне тоже Амин🥰🤗

2026-09-10 12:53:48

2

iman.joly_01 :

Ин Ша Аллах стану хафизом🥰🥰

2026-09-13 15:29:12

1

ASMR SOAPP Eattt :

Завидую белой завистью, хафизам🥰 Сделайте дуа пожалуйста чтобы я тоже стала хафизом🥲🥹

2026-09-10 09:35:03

2

Rysdaulet🇰🇿 :

Шах и мат?)

2026-09-09 07:47:08

0

iskhar00 :

ماشاءالله

2026-09-09 01:32:34

4

. :

маа шаа Аллах я тоже хафиз 🤫

2026-09-09 11:51:46

2

. :

2026-09-09 00:49:42

1

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Creamy Garlic Spinach Stuffed Shells Ingredients 1. Jumbo Pasta Shells – 20 shells 2. Ricotta Cheese – 15 oz 3. Cream Cheese – 4 oz, softened 4. Mozzarella Cheese – 2 cups, shredded 5. Parmesan Cheese – 3/4 cup, grated 6. Fresh Spinach – 5 oz, finely chopped 7. Garlic – 4 cloves, minced 8. Heavy Cream – 2 cups 9. Butter – 3 tbsp 10. Olive Oil – 1 tbsp 11. Yellow Onion – 1/2 medium, finely diced 12. Italian Seasoning – 1 tsp 13. Dried Basil – 1/2 tsp 14. Salt – 1 1/2 tsp 15. Black Pepper – 1 tsp 16. Nutmeg – 1/8 tsp 17. Fresh Parsley – 2 tbsp, chopped 18. Red Pepper Flakes – 1/4 tsp Recipe 1. Preheat the oven to 375°F (190°C) and lightly grease a large baking dish with the olive oil. Bring a large pot of salted water to a boil. 2. Cook the jumbo pasta shells according to the package directions until just al dente. They should remain firm enough to hold their shape during stuffing and baking. 3. Drain the shells carefully and spread them on a lightly oiled tray so they do not stick together while the filling and sauce are prepared. 4. Melt 1 tablespoon of butter in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened, then add the minced garlic and cook for another 30 seconds. 5. Add the chopped spinach and cook for 2–3 minutes until wilted and most of the excess moisture has evaporated. Remove from the heat and allow the mixture to cool slightly. 6. In a large bowl, combine the ricotta, cream cheese, 1 cup of mozzarella, 1/2 cup of Parmesan, cooked spinach mixture, Italian seasoning, dried basil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and nutmeg. 7. Stir the filling thoroughly until the spinach and cheeses are evenly distributed. Taste and adjust the seasoning if needed, keeping the mixture thick enough to stay inside the shells. 8. For the creamy sauce, melt the remaining 2 tablespoons of butter in a saucepan over medium-low heat. Add the remaining minced garlic and cook gently for about 30 seconds without allowing it to brown. 9. Pour in the heavy cream and add the remaining 1 teaspoon of salt, remaining 1/2 teaspoon of black pepper, and red pepper flakes. Simmer gently for 4–5 minutes, stirring frequently, until the cream begins to thicken. 10. Stir the remaining 1/4 cup of Parmesan into the warm cream sauce and cook for another 1–2 minutes until smooth and creamy. Do not let the sauce boil vigorously. 11. Spread a thin layer of the creamy garlic sauce across the bottom of the prepared baking dish. Carefully fill each cooked pasta shell with the spinach and cheese mixture and arrange the shells snugly in the dish. 12. Pour the remaining creamy sauce evenly over and around the stuffed shells, making sure the pasta is generously coated. Sprinkle the remaining 1 cup of mozzarella over the tops. 13. Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 10–15 minutes until the cheese is melted, bubbling, and golden brown in spots. 14. Remove the shells from the oven and let them rest for 5 minutes. Garnish with fresh parsley and serve the creamy stuffed shells hot with garlic bread or a crisp green salad. Follow for more easy and delicious homemade pasta recipes!

Creamy Garlic Spinach Stuffed Shells Ingredients 1. Jumbo Pasta Shells – 20 shells 2. Ricotta Cheese – 15 oz 3. Cream Cheese – 4 oz, softened 4. Mozzarella Cheese – 2 cups, shredded 5. Parmesan Cheese – 3/4 cup, grated 6. Fresh Spinach – 5 oz, finely chopped 7. Garlic – 4 cloves, minced 8. Heavy Cream – 2 cups 9. Butter – 3 tbsp 10. Olive Oil – 1 tbsp 11. Yellow Onion – 1/2 medium, finely diced 12. Italian Seasoning – 1 tsp 13. Dried Basil – 1/2 tsp 14. Salt – 1 1/2 tsp 15. Black Pepper – 1 tsp 16. Nutmeg – 1/8 tsp 17. Fresh Parsley – 2 tbsp, chopped 18. Red Pepper Flakes – 1/4 tsp Recipe 1. Preheat the oven to 375°F (190°C) and lightly grease a large baking dish with the olive oil. Bring a large pot of salted water to a boil. 2. Cook the jumbo pasta shells according to the package directions until just al dente. They should remain firm enough to hold their shape during stuffing and baking. 3. Drain the shells carefully and spread them on a lightly oiled tray so they do not stick together while the filling and sauce are prepared. 4. Melt 1 tablespoon of butter in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened, then add the minced garlic and cook for another 30 seconds. 5. Add the chopped spinach and cook for 2–3 minutes until wilted and most of the excess moisture has evaporated. Remove from the heat and allow the mixture to cool slightly. 6. In a large bowl, combine the ricotta, cream cheese, 1 cup of mozzarella, 1/2 cup of Parmesan, cooked spinach mixture, Italian seasoning, dried basil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and nutmeg. 7. Stir the filling thoroughly until the spinach and cheeses are evenly distributed. Taste and adjust the seasoning if needed, keeping the mixture thick enough to stay inside the shells. 8. For the creamy sauce, melt the remaining 2 tablespoons of butter in a saucepan over medium-low heat. Add the remaining minced garlic and cook gently for about 30 seconds without allowing it to brown. 9. Pour in the heavy cream and add the remaining 1 teaspoon of salt, remaining 1/2 teaspoon of black pepper, and red pepper flakes. Simmer gently for 4–5 minutes, stirring frequently, until the cream begins to thicken. 10. Stir the remaining 1/4 cup of Parmesan into the warm cream sauce and cook for another 1–2 minutes until smooth and creamy. Do not let the sauce boil vigorously. 11. Spread a thin layer of the creamy garlic sauce across the bottom of the prepared baking dish. Carefully fill each cooked pasta shell with the spinach and cheese mixture and arrange the shells snugly in the dish. 12. Pour the remaining creamy sauce evenly over and around the stuffed shells, making sure the pasta is generously coated. Sprinkle the remaining 1 cup of mozzarella over the tops. 13. Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 10–15 minutes until the cheese is melted, bubbling, and golden brown in spots. 14. Remove the shells from the oven and let them rest for 5 minutes. Garnish with fresh parsley and serve the creamy stuffed shells hot with garlic bread or a crisp green salad. Follow for more easy and delicious homemade pasta recipes!

La mejor Carnicería todo fresco #carne#labodega#orange#

La mejor Carnicería todo fresco #carne#labodega#orange#

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