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33 min


Stuffed MILF Muff & Manicotti

India Summer pays a visit to CumKitchen to show you that she is just as good at cooking as she is fucking. For this episode, she invites longtime friend and on screen/off screen fuck buddy Mark Wood to join her in making Manicotti. While India gets her noodles and cheese ready to bake in the oven, Mark keeps noodle hot and al dente in India’s pussy oven. These two FWBs know exactly how to turn each other on. Mark makes India cum over and over again all over the kitchen by sucking on her clit, fucking her on the counter, slamming her pussy in front of the oven, and bending her over counter. India begs for more of Mark’s cock while she rides his long hard shaft balls deep. Mark contributes his own special sauce to top India’s cooked manicotti, which gives it an extra bit of richness. India’s secret ingredient to her MILF Manicotti? She doesn’t use the ricotta cheese, which is a key ingredient in traditional manicotti! Instead, she substitutes it with cottage cheese. The result is an extra moist and super cheesey filling that is, as India describes it, "...so runny and delicious, just like my vagina."


India Summer's Cottage Cheese Stuffed Manicotti

Ingredients:

  • 24 oz jar of your favorite pasta saunce or homemade sauce. India uses Ragu Chunky Garden Combination
  • ½ cup grated Parmesan
  • 2 cups shredded mozzarella
  • 1 cup cottage cheese
  • 2 eggs, beaten
  • 8 manicotti shells
  • ½ tsp salt

Instructions:

  1. Preheat your oven to 375º
  2. Bring a pot of salted water to boil. Par boil the manicotti shells for 5 minutes. Drain and dry the shells and set aside. Shells should be al dente.
  3. In a mixing bowl, combine cottage cheese, 1 ½ cup mozzarella cheese, parmesan cheese, salt, and eggs. Mix well and spoon into a resealable plastic bag.
  4. Cut a whole at the tip of the bag and pipe into the shells.
  5. Arrange shells in a baking dish and top with pasta sauce and remaining mozzarella cheese.
  6. Bake for 30 minutes until the cheese is melted and crispy on top.
  7. Let stand for 10 minutes and serve hot.




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