@m7ee87: Vejar waki say🗿💔..#fpy #paiva #viraltiktok #fppppppppppppppppppp #explore

مِـــــــحێ🖤
مِـــــــحێ🖤
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Friday 18 September 2026 09:51:20 GMT
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ayshuu9
Айша𖣂 :
am hame de waki say cehn🥰🥰
2026-09-18 20:32:58
0
kylian..110
𝒦𝒴ℒℐ𝒜𝒩 :
ئه فئت هئلاتين😂🔥
2026-09-18 10:03:21
33
the..yosf
𝒴 :
o to pola 12💔
2026-09-18 15:28:15
5
ibrahimslevanay21
ibrahim :
و فئجا دنيا گه رمه ژي ها
2026-09-18 15:04:01
13
solin.22s
♕solin.22 :
تو زيك هةستيت مة نة خةبتة خال 💔
2026-09-18 18:53:36
7
lawin.074
🎃 ʟ ᴀ ᴡ ɪ ɴ ꜛ 0 7 :
Ax ax
2026-09-18 16:56:25
6
sa.rd05
𒀭𝓢𝓐𝓡𝓓𝓐𝓡 :
مدير وي 1000 كفراهي ب ما كا و تشتا واكي و تالي امي ژيره جابكه كوتن ش بار كفراهي ب ما كرين💔🥲
2026-09-18 18:55:53
3
ssina.10
ᔕIᑎ𐌀♥️ :
Ke wak min helaya 😉😂
2026-09-18 17:10:50
4
saewan238
saewan51🔥❤️ :
2026-09-18 19:24:06
1
ali.bakurmani8
aλi Á 17 :
من يا هئلاي 😅
2026-09-18 18:01:53
2
aehanadnan74
𝐀𝐄𝐇𝐀𝐍𒀭|𝟖 :
ستوريي مني دووي يي جاوا يا❤️
2026-09-18 11:36:26
6
marwan.barwari259
{𝕞𝕒𝕣𝕨𝕒𝕟}{07} :
ne to ge wake sae
2026-09-18 19:57:57
0
pelv44ann
ِ :
2026-09-18 10:06:39
4
ahmad_king.9
مروڤێ مشە 😂🙆‍♂️ :
2026-09-18 16:38:06
1
mirzasalih7
★꧁ 𝑚𝑖𝑟𝑧𝑎꧂★ :
2026-09-18 11:14:21
2
y3us8
#38 :
2026-09-18 11:42:49
1
taniai930
(?taniai) :
2026-09-18 11:38:45
1
amed_mziry8
Ãmed.mzere :
2026-09-18 16:19:02
1
amadakarayib22
“FAXMA” BOSS🔥 :
2026-09-18 16:46:11
1
satomii.6
𝘚𝘈𝘛𝘖𝘔𝘐 ⏤͟͟͞͞ꨄ¹⁸⁸ :
Veja boche waki say 🥰💔
2026-09-18 20:22:05
2
mohamad.kurd61
محمد // Mohamad :
2026-09-18 18:27:34
1
omran.ham6
Omran Ham :
axx
2026-09-18 20:15:17
0
rewas82
REWAS :
2026-09-18 16:33:10
1
pvadf2
𝙵𝚊𝚝𝚘 :
2026-09-18 16:37:15
1
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BOLOGNESE STUFFED SHELLS 🍝  A cozy, comforting stuffed shells recipe that totally skips boiling the pasta! We are relying on the oven to cook our pasta, making this an easy weeknight meal you can prep ahead. ❤️ FOLLOW for more cozy and comforting meals at home! Sauce: 2 tbsp extra virgin olive oil 1 onion, diced 1 carrot, diced fine sea salt 1 lb ground beef 6 garlic cloves, minced pinch of red pepper flakes 1 (24oz) jar passata, I love 2 cups water or no-salt beef bone broth Filling: 1 ¼ cups (10 oz) whole milk ricotta cheese 4 oz mozzarella cheese, large shreds 2 oz (⅔ cup) grated Pecorino Romano cheese 2 eggs 2 garlic cloves, minced 1 tsp dried oregano fresh parsley and basil, chopped ½ tsp fine sea salt Shells: 12 oz (about 25-35) pasta shells 4-8 oz mozzarella cheese, large shreds Heat the olive oil in a large skillet over medium heat. Add the onion and carrot and season with ½ tsp salt. Cover and cook until softened, about 5 minutes. Add the ground beef and break up into smaller pieces. Season with ¾ tsp salt and cook until slightly browned and cooked through. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Pour in the passata, water or bone broth, and 1 ½ tsp fine sea salt. Bring to simmer, then reduce heat to medium-low, and cook for 5 minutes so the flavors meld (sauce can be made up to 3 days ahead). To make the ricotta filling: Stir together the ricotta, mozzarella, pecorino, eggs, garlic, oregano, fresh herbs, and salt until combined. Preheat the oven to 400 degrees F. Spoon the ricotta filling into the shells. Pour about 1-2 cups sauce over the bottom of a 13 x 9-inch baking dish. Arrange the shells in the dish, open side up. Pour remaining sauce over the shells and cover with foil. Bake for 45 minutes. Carefully remove the dish and remove the foil. Top with the shredded mozzarella cheese and bake uncovered until the cheese is lightly brown, about 15 minutes. Cool for a good 10-15 minutes, then enjoy! Serves 4-6. #stuffedshells #weeknightdinneridea #noboilpasta
BOLOGNESE STUFFED SHELLS 🍝  A cozy, comforting stuffed shells recipe that totally skips boiling the pasta! We are relying on the oven to cook our pasta, making this an easy weeknight meal you can prep ahead. ❤️ FOLLOW for more cozy and comforting meals at home! Sauce: 2 tbsp extra virgin olive oil 1 onion, diced 1 carrot, diced fine sea salt 1 lb ground beef 6 garlic cloves, minced pinch of red pepper flakes 1 (24oz) jar passata, I love 2 cups water or no-salt beef bone broth Filling: 1 ¼ cups (10 oz) whole milk ricotta cheese 4 oz mozzarella cheese, large shreds 2 oz (⅔ cup) grated Pecorino Romano cheese 2 eggs 2 garlic cloves, minced 1 tsp dried oregano fresh parsley and basil, chopped ½ tsp fine sea salt Shells: 12 oz (about 25-35) pasta shells 4-8 oz mozzarella cheese, large shreds Heat the olive oil in a large skillet over medium heat. Add the onion and carrot and season with ½ tsp salt. Cover and cook until softened, about 5 minutes. Add the ground beef and break up into smaller pieces. Season with ¾ tsp salt and cook until slightly browned and cooked through. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Pour in the passata, water or bone broth, and 1 ½ tsp fine sea salt. Bring to simmer, then reduce heat to medium-low, and cook for 5 minutes so the flavors meld (sauce can be made up to 3 days ahead). To make the ricotta filling: Stir together the ricotta, mozzarella, pecorino, eggs, garlic, oregano, fresh herbs, and salt until combined. Preheat the oven to 400 degrees F. Spoon the ricotta filling into the shells. Pour about 1-2 cups sauce over the bottom of a 13 x 9-inch baking dish. Arrange the shells in the dish, open side up. Pour remaining sauce over the shells and cover with foil. Bake for 45 minutes. Carefully remove the dish and remove the foil. Top with the shredded mozzarella cheese and bake uncovered until the cheese is lightly brown, about 15 minutes. Cool for a good 10-15 minutes, then enjoy! Serves 4-6. #stuffedshells #weeknightdinneridea #noboilpasta

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