@userrrr_06100:

Orkidee

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Region: FR

Saturday 17 October 2026 23:38:37 GMT

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Comments

𝓪𝓵𝓲𝓬𝓲𝓪 :

Ma vie ça va aller ❤️❤️

2026-10-18 12:41:15

0

🥷🏼 :

Tkt pas sa vas allez tu Vera que il reviendra Ptt a Ptt …❤️🥺

2026-10-18 05:33:04

0

Cvg_06 :

T forte mon amour

2026-10-18 10:25:21

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💍C&N💍 :

Moi je pense qu’il reviendras orki !!

2026-10-18 07:19:20

0

𝐂𝐌𝐋'🪼 :

t forte grd sœur ❤️

2026-10-18 08:33:23

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mai’ :

t’es forte louloutte💓

2026-10-18 04:02:44

0

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#كابرس

Ok guys I promise, there is no chopping in this one and I pinky promise this is really only one pot… #easydinnerideas #pasta #recipes #FoodTok #familymeals One pot creamy tomato cellentani pasta Ingredients • 1 box cellentani pasta • 4 cups chicken stock • 1 can tomato sauce • 1 tsp garlic salt • 1 tsp dried basil • 1½ tsp dried oregano • ½ tsp salt • Fresh cracked pepper • ¼ cup heavy cream • 1 cup shredded mozzarella Directions Add the chicken stock, cellentani, garlic salt, basil, oregano, salt, and pepper to a large pot. Cook on high heat until the pasta is just a little less cooked than al dente, about 7 minutes if starting with cold stock or 4 minutes if you are starting with boiling stock. If there’s a lot of liquid remaining, strain off some of the excess stock. Reduce heat to medium and stir in the tomato sauce. Continue cooking until the pasta is tender but still has a little chew. If it’s still not cooked, add back in a little more stock and cook for a little longer. Stir in the heavy cream and mozzarella until creamy, cheesy, and well combined. Serve immediately. Finish with with Parmesan if desired

Ok guys I promise, there is no chopping in this one and I pinky promise this is really only one pot… #easydinnerideas #pasta #recipes #FoodTok #familymeals One pot creamy tomato cellentani pasta Ingredients • 1 box cellentani pasta • 4 cups chicken stock • 1 can tomato sauce • 1 tsp garlic salt • 1 tsp dried basil • 1½ tsp dried oregano • ½ tsp salt • Fresh cracked pepper • ¼ cup heavy cream • 1 cup shredded mozzarella Directions Add the chicken stock, cellentani, garlic salt, basil, oregano, salt, and pepper to a large pot. Cook on high heat until the pasta is just a little less cooked than al dente, about 7 minutes if starting with cold stock or 4 minutes if you are starting with boiling stock. If there’s a lot of liquid remaining, strain off some of the excess stock. Reduce heat to medium and stir in the tomato sauce. Continue cooking until the pasta is tender but still has a little chew. If it’s still not cooked, add back in a little more stock and cook for a little longer. Stir in the heavy cream and mozzarella until creamy, cheesy, and well combined. Serve immediately. Finish with with Parmesan if desired

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