@itzalpina3:

👑Attitude queen🤟

Open In TikTok:

Region: BD

Friday 23 October 2026 09:00:08 GMT

19

5

2

1

Music

Download

No Watermark .mp4 (0.12MB) No Watermark(HD) .mp4 (0.12MB) Watermark .mp4 (0MB) Music .mp3

Comments

𝐒𝐓.—͞𝐍𝐈𝐑𝐎𝐁 ᥫ᭡ :

bf naki best friend kare bujaicos

2026-10-23 15:23:02

0

R h shanto sheikh :

✅✅

2026-10-23 11:07:36

0

To see more videos from user @itzalpina3, please go to the Tikwm homepage.

Other Videos

#fyp #dancetrend

#fyp #dancetrend

One One-skillet spinach & three-cheese stuffed shells 🧀🍝 Cheesy, cozy, and only ONE pan to wash. That's a weeknight win in my book. Serves 8 | About 1 hr 10 min INGREDIENTS • 2 tbsp extra-virgin olive oil • 1 lb ground spicy Italian sausage • 2 (28 oz) cans crushed tomatoes • 1 red bell pepper, sliced • 2 tsp dried oregano • ½ tsp crushed red pepper flakes (+ more to taste) • Kosher salt & pepper • 1 (8 oz) bag frozen chopped spinach, thawed & squeezed dry • 1 (1 lb) box jumbo pasta shells • 16 oz whole-milk ricotta • 2 cups shredded Gouda • 1 cup fresh basil, chopped (+ more for topping) • 8 oz fresh mozzarella, torn HOW TO MAKE IT 1️⃣ Heat oven to 350°F. In a large oven-safe skillet, brown the sausage in olive oil over medium-high heat (5–8 min). 2️⃣ Turn heat to low. Add tomatoes, bell pepper, oregano, red pepper flakes, salt & pepper. Simmer 10–15 min until slightly thickened, then stir in the spinach. Season to taste. 3️⃣ While the sauce simmers, boil the shells until al dente and drain. 4️⃣ Mix ricotta, Gouda & basil. Spoon into a zip-top bag and snip off a corner, then pipe about 1 tbsp into each shell. 5️⃣ Nestle the shells into the sauce and top with mozzarella. 6️⃣ Bake 25–30 min until melty and golden. Cool 5 min, top with fresh basil & serve! 💡 Going meatless? Skip the sausage and add extra red pepper flakes. Recipe from @halfbakedharvest's cookbook

One One-skillet spinach & three-cheese stuffed shells 🧀🍝 Cheesy, cozy, and only ONE pan to wash. That's a weeknight win in my book. Serves 8 | About 1 hr 10 min INGREDIENTS • 2 tbsp extra-virgin olive oil • 1 lb ground spicy Italian sausage • 2 (28 oz) cans crushed tomatoes • 1 red bell pepper, sliced • 2 tsp dried oregano • ½ tsp crushed red pepper flakes (+ more to taste) • Kosher salt & pepper • 1 (8 oz) bag frozen chopped spinach, thawed & squeezed dry • 1 (1 lb) box jumbo pasta shells • 16 oz whole-milk ricotta • 2 cups shredded Gouda • 1 cup fresh basil, chopped (+ more for topping) • 8 oz fresh mozzarella, torn HOW TO MAKE IT 1️⃣ Heat oven to 350°F. In a large oven-safe skillet, brown the sausage in olive oil over medium-high heat (5–8 min). 2️⃣ Turn heat to low. Add tomatoes, bell pepper, oregano, red pepper flakes, salt & pepper. Simmer 10–15 min until slightly thickened, then stir in the spinach. Season to taste. 3️⃣ While the sauce simmers, boil the shells until al dente and drain. 4️⃣ Mix ricotta, Gouda & basil. Spoon into a zip-top bag and snip off a corner, then pipe about 1 tbsp into each shell. 5️⃣ Nestle the shells into the sauce and top with mozzarella. 6️⃣ Bake 25–30 min until melty and golden. Cool 5 min, top with fresh basil & serve! 💡 Going meatless? Skip the sausage and add extra red pepper flakes. Recipe from @halfbakedharvest's cookbook "Half Baked Harvest Super Simple" 🙌 #stuffedshells #easydinner #onepanmeal #familydinner #weeknightdinner -skillet spinach & three-cheese stuffed shells 🧀🍝 Cheesy, cozy, and only ONE pan to wash. That's a weeknight win in my book. Serves 8 | About 1 hr 10 min INGREDIENTS • 2 tbsp extra-virgin olive oil • 1 lb ground spicy Italian sausage • 2 (28 oz) cans crushed tomatoes • 1 red bell pepper, sliced • 2 tsp dried oregano • ½ tsp crushed red pepper flakes (+ more to taste) • Kosher salt & pepper • 1 (8 oz) bag frozen chopped spinach, thawed & squeezed dry • 1 (1 lb) box jumbo pasta shells • 16 oz whole-milk ricotta • 2 cups shredded Gouda • 1 cup fresh basil, chopped (+ more for topping) • 8 oz fresh mozzarella, torn HOW TO MAKE IT 1️⃣ Heat oven to 350°F. In a large oven-safe skillet, brown the sausage in olive oil over medium-high heat (5–8 min). 2️⃣ Turn heat to low. Add tomatoes, bell pepper, oregano, red pepper flakes, salt & pepper. Simmer 10–15 min until slightly thickened, then stir in the spinach. Season to taste. 3️⃣ While the sauce simmers, boil the shells until al dente and drain. 4️⃣ Mix ricotta, Gouda & basil. Spoon into a zip-top bag and snip off a corner, then pipe about 1 tbsp into each shell. 5️⃣ Nestle the shells into the sauce and top with mozzarella. 6️⃣ Bake 25–30 min until melty and golden. Cool 5 min, top with fresh basil & serve! 💡 Going meatless? Skip the sausage and add extra red pepper flakes. Recipe from @halfbakedharvest's cookbook "Half Baked Harvest Super Simple" 🙌

#rekkkkk #🥺🥺🥺 #🥹❤️🦋🌍🥀💙💯🤫👠👑💋 #vral #tiktok

#rekkkkk #🥺🥺🥺 #🥹❤️🦋🌍🥀💙💯🤫👠👑💋 #vral #tiktok

Matthew on fast shipping, easy tracking, and chatting with a doctor right in the app. Thank you, Matthew. Real people. Real care. Start with a free consult at joinbelle.com (link in bio). #bellestories #belle #telehealth #patientstories

Matthew on fast shipping, easy tracking, and chatting with a doctor right in the app. Thank you, Matthew. Real people. Real care. Start with a free consult at joinbelle.com (link in bio). #bellestories #belle #telehealth #patientstories

How Ancient Escape Techniques Make Ropes Useless!!

How Ancient Escape Techniques Make Ropes Useless!!

About

Robot
API

Legal

Privacy Policy