Cheesy Garlic Butter Beef Shells are a rich, creamy, and comforting pasta dinner made with tender pasta shells, juicy beef pieces, garlic butter, melted cheese, and a savory creamy sauce.<\/p>\n\n\n\n
The pasta shells hold the sauce beautifully, the beef adds a hearty bite, and the melted cheese brings everything together into one warm and satisfying dish. Every spoonful is creamy, buttery, garlicky, and full of bold homemade flavor.<\/p>\n\n\n\n
This recipe is perfect for weeknight dinners, family meals, cozy weekends, meal prep, and any night when you want something filling without making a complicated meal.<\/p>\n\n\n\n
It has the comfort of creamy pasta, the richness of garlic butter steak bites, and the cheesy finish of a baked-style pasta dish, all served together in one bowl.<\/p>\n\n\n\n
Why This Recipe Is Popular<\/strong><\/p>\n\n\n\n This recipe is popular because it combines pasta, beef, garlic butter, and cheese in a way that feels simple but tastes special.<\/p>\n\n\n\n The shells are perfect for creamy sauce because they catch little pockets of cheese and seasoning inside. The beef pieces bring a steakhouse-style flavor, especially when they are browned well before being mixed into the pasta.<\/p>\n\n\n\n The sauce is creamy but not plain. Garlic, butter, black pepper, Parmesan, mozzarella, and a little broth create a smooth savory base that coats every shell.<\/p>\n\n\n\n It is also easy to customize. You can make it spicy, extra cheesy, creamy Alfredo-style, mushroom-style, Cajun-style, or even turn it into a baked pasta casserole.<\/p>\n\n\n\n Recipe Information<\/strong><\/p>\n\n\n\n The preparation time is about twenty minutes.<\/p>\n\n\n\n The cooking time is about twenty-five minutes.<\/p>\n\n\n\n The total time is about forty-five minutes.<\/p>\n\n\n\n This recipe makes about four to six servings.<\/p>\n\n\n\n It is best served warm while the cheese is melted and the sauce is creamy.<\/p>\n\n\n\n Main Ingredients<\/strong><\/p>\n\n\n\n Pasta shells create the base of the dish and hold the creamy sauce well.<\/p>\n\n\n\n Beef pieces add a hearty and savory flavor.<\/p>\n\n\n\n Butter gives richness and helps create the garlic sauce.<\/p>\n\n\n\n Garlic adds a warm aroma and deep flavor.<\/p>\n\n\n\n Heavy cream or half-and-half makes the sauce smooth and creamy.<\/p>\n\n\n\n Beef broth adds savory depth and keeps the sauce from becoming too heavy.<\/p>\n\n\n\n Parmesan cheese adds salty, nutty flavor.<\/p>\n\n\n\n Mozzarella cheese adds a soft melted texture.<\/p>\n\n\n\n Italian seasoning, paprika, black pepper, and parsley finish the dish with color and flavor.<\/p>\n\n\n\n Ingredients<\/strong><\/p>\n\n\n\n You will need twelve ounces of medium pasta shells.<\/p>\n\n\n\n You will also need one and a half pounds of beef steak pieces, sirloin tips, or tender beef cut into bite-size cubes.<\/p>\n\n\n\n Use three tablespoons of butter, one tablespoon of olive oil, four minced garlic cloves, one cup of beef broth, one cup of heavy cream, one cup of shredded mozzarella cheese, half a cup of grated Parmesan cheese, one teaspoon of Italian seasoning, half a teaspoon of paprika, half a teaspoon of garlic powder, half a teaspoon of black pepper, and salt to taste.<\/p>\n\n\n\n For finishing, use chopped parsley, extra Parmesan, and a small pinch of red pepper flakes if you like a little heat.<\/p>\n\n\n\n Choosing the Best Pasta<\/strong><\/p>\n\n\n\n Medium shells are perfect for this recipe because they hold sauce inside their shape.<\/p>\n\n\n\n Small shells also work if you want a softer and more scoopable texture.<\/p>\n\n\n\n Penne, rotini, rigatoni, or cavatappi can also be used, but shells give the dish the look and texture shown in the image.<\/p>\n\n\n\n Cook the pasta just until al dente because it will continue softening slightly when mixed with the hot sauce.<\/p>\n\n\n\n Do not overcook the pasta, or the shells may break and become too soft.<\/p>\n\n\n\n Choosing the Best Beef<\/strong><\/p>\n\n\n\n Sirloin steak is one of the best choices for this recipe because it cooks quickly and stays tender.<\/p>\n\n\n\n Ribeye can also be used for a richer flavor.<\/p>\n\n\n\n Tenderloin tips are excellent if you want a very soft texture.<\/p>\n\n\n\n Avoid tough cuts unless you plan to slow cook them first.<\/p>\n\n\n\n Cut the beef into similar-size pieces so they cook evenly.<\/p>\n\n\n\n Dry the beef with paper towels before cooking because dry beef browns better and gives the sauce more flavor.<\/p>\n\n\n\n Season the Beef<\/strong><\/p>\n\n\n\n Place the beef pieces in a bowl.<\/p>\n\n\n\n Season with paprika, garlic powder, black pepper, Italian seasoning, and a little salt.<\/p>\n\n\n\n Toss until every piece is coated.<\/p>\n\n\n\n Let the beef rest for a few minutes while the pasta water comes to a boil.<\/p>\n\n\n\n This simple seasoning helps the beef taste rich before it is added to the creamy sauce.<\/p>\n\n\n\n Do not add too much salt at the beginning because Parmesan cheese and broth will add salt later.<\/p>\n\n\n\n Cook the Pasta<\/strong><\/p>\n\n\n\n Bring a large pot of salted water to a boil.<\/p>\n\n\n\n Add the pasta shells and cook until al dente.<\/p>\n\n\n\n Drain the pasta and reserve about half a cup of pasta water.<\/p>\n\n\n\n The pasta water can help loosen the sauce later if it becomes too thick.<\/p>\n\n\n\n Do not rinse the pasta because the starch helps the sauce cling to the shells.<\/p>\n\n\n\n Set the pasta aside while preparing the beef and sauce.<\/p>\n\n\n\n Brown the Beef<\/strong><\/p>\n\n\n\n Heat olive oil in a large skillet over medium-high heat.<\/p>\n\n\n\n Add the beef pieces in a single layer.<\/p>\n\n\n\n Do not overcrowd the pan because crowded beef will steam instead of brown.<\/p>\n\n\n\n Cook for a few minutes until the beef develops a deep golden-brown color.<\/p>\n\n\n\n Turn the pieces and brown the other sides.<\/p>\n\n\n\n Remove the beef from the skillet and place it on a plate.<\/p>\n\n\n\n The beef will finish warming later in the sauce.<\/p>\n\n\n\n Make the Garlic Butter Base<\/strong><\/p>\n\n\n\n Lower the heat to medium.<\/p>\n\n\n\n Add butter to the same skillet.<\/p>\n\n\n\n When the butter melts, add the minced garlic.<\/p>\n\n\n\n Stir for about thirty seconds until fragrant.<\/p>\n\n\n\n Do not let the garlic burn because burned garlic can make the sauce taste bitter.<\/p>\n\n\n\n The browned bits from the beef will mix with the butter and garlic, creating a rich base for the sauce.<\/p>\n\n\n\n Add the Broth<\/strong><\/p>\n\n\n\n Pour the beef broth into the skillet.<\/p>\n\n\n\n Use a spoon to scrape the browned bits from the bottom of the pan.<\/p>\n\n\n\n Those browned bits are full of flavor and help make the sauce taste deeper.<\/p>\n\n\n\n Let the broth simmer for two to three minutes.<\/p>\n\n\n\n This reduces it slightly and blends the garlic butter flavor into the liquid.<\/p>\n\n\n\n If you want a stronger flavor, add a small splash of Worcestershire sauce.<\/p>\n\n\n\n Add the Cream<\/strong><\/p>\n\n\n\n Pour in the heavy cream and stir gently.<\/p>\n\n\n\n Let the sauce warm over medium-low heat.<\/p>\n\n\n\n Do not boil it too hard because cream can separate if the heat is too high.<\/p>\n\n\n\n The sauce should become smooth, creamy, and lightly thickened.<\/p>\n\n\n\n Add Italian seasoning, black pepper, and a small pinch of salt if needed.<\/p>\n\n\n\n Taste the sauce before adding more salt because cheese will make it saltier.<\/p>\n\n\n\n Add the Cheese<\/strong><\/p>\n\n\n\n Add Parmesan cheese and stir until melted.<\/p>\n\n\n\n Add mozzarella cheese gradually and stir until the sauce becomes creamy and slightly stretchy.<\/p>\n\n\n\n If the sauce is too thick, add a splash of reserved pasta water or extra broth.<\/p>\n\n\n\n If the sauce is too thin, let it simmer gently for a few more minutes.<\/p>\n\n\n\n The final sauce should coat the spoon and cling to the pasta shells.<\/p>\n\n\n\n Combine the Pasta and Beef<\/strong><\/p>\n\n\n\n Add the cooked pasta shells to the sauce.<\/p>\n\n\n\n Stir gently until the shells are coated.<\/p>\n\n\n\n Return the browned beef pieces to the skillet.<\/p>\n\n\n\n Add any juices from the plate because they add flavor.<\/p>\n\n\n\n Stir everything together until the beef, shells, and sauce are well combined.<\/p>\n\n\n\n Let the dish cook for another two to three minutes so the flavors come together.<\/p>\n\n\n\n Finish the Dish<\/strong><\/p>\n\n\n\n Sprinkle extra mozzarella or Parmesan over the top.<\/p>\n\n\n\n Cover the skillet for a minute if you want the cheese to melt over the surface.<\/p>\n\n\n\n Add chopped parsley for freshness and color.<\/p>\n\n\n\n A small pinch of red pepper flakes can add gentle heat.<\/p>\n\n\n\n Serve the pasta immediately while the sauce is creamy and the cheese is melted.<\/p>\n\n\n\n How to Serve Cheesy Beef Shells<\/strong><\/p>\n\n\n\n Serve this pasta warm in bowls or on plates.<\/p>\n\n\n\n It pairs well with garlic bread, Caesar salad, green salad, roasted broccoli, green beans, roasted carrots, or steamed vegetables.<\/p>\n\n\n\n For a richer dinner, serve it with breadsticks or buttery dinner rolls.<\/p>\n\n\n\n For a lighter plate, serve a smaller portion with salad and vegetables.<\/p>\n\n\n\n The sauce is rich, so fresh sides help balance the meal.<\/p>\n\n\n\n Simple Recipe Overview<\/strong><\/p>\n\n\n\n Cook the pasta shells until al dente.<\/p>\n\n\n\n Season and brown the beef pieces.<\/p>\n\n\n\n Make a garlic butter sauce with broth, cream, Parmesan, and mozzarella.<\/p>\n\n\n\n Add the pasta shells and beef back into the sauce.<\/p>\n\n\n\n Stir until creamy and coated.<\/p>\n\n\n\n Finish with parsley, extra cheese, and black pepper.<\/p>\n\n\n\n Serve warm while the sauce is smooth and cheesy.<\/p>\n\n\n\n Tips for the Best Beef Shells<\/strong><\/p>\n\n\n\n Use tender beef such as sirloin for quick cooking.<\/p>\n\n\n\n Brown the beef in batches if needed.<\/p>\n\n\n\n Do not overcook the pasta.<\/p>\n\n\n\n Use freshly shredded cheese for smoother melting.<\/p>\n\n\n\n Keep the heat low after adding cream.<\/p>\n\n\n\n Add pasta water if the sauce becomes too thick.<\/p>\n\n\n\n Serve right away for the creamiest texture.<\/p>\n\n\n\n Common Mistakes to Avoid<\/strong><\/p>\n\n\n\n Do not overcrowd the beef in the skillet.<\/p>\n\n\n\n Do not cook garlic until it burns.<\/p>\n\n\n\n Do not boil the cream sauce too hard.<\/p>\n\n\n\n Do not use too much salt before adding cheese.<\/p>\n\n\n\n Do not overcook the pasta shells.<\/p>\n\n\n\n Do not let the finished dish sit too long without extra liquid because pasta keeps absorbing sauce.<\/p>\n\n\n\n PART 2<\/strong><\/p>\n\n\n\n Creamy Garlic Beef Shells<\/strong><\/p>\n\n\n\n For a creamier version, add a little cream cheese to the sauce.<\/p>\n\n\n\n Cream cheese makes the sauce thicker, richer, and smoother.<\/p>\n\n\n\n Let it soften before adding so it melts easily.<\/p>\n\n\n\n This version is extra comforting and perfect for cold evenings.<\/p>\n\n\n\n Serve it with garlic bread or steamed broccoli.<\/p>\n\n\n\n Steakhouse Beef Shells<\/strong><\/p>\n\n\n\n For a steakhouse-style flavor, use sirloin or ribeye and sear the beef over high heat.<\/p>\n\n\n\n Add extra butter, garlic, black pepper, and Parmesan.<\/p>\n\n\n\n Keep the sauce rich and simple.<\/p>\n\n\n\n This version tastes bold and savory, almost like steak bites mixed into creamy pasta.<\/p>\n\n\n\n Serve with a green salad or roasted asparagus.<\/p>\n\n\n\n Cheesy Mozzarella Beef Shells<\/strong><\/p>\n\n\n\n For extra cheese pull, add more mozzarella at the end.<\/p>\n\n\n\n Cover the skillet briefly so the cheese melts over the pasta.<\/p>\n\n\n\n You can also place the pasta in a baking dish, top it with mozzarella, and broil for a few minutes.<\/p>\n\n\n\n This gives the dish a golden baked look.<\/p>\n\n\n\n Watch carefully so the cheese melts without burning.<\/p>\n\n\n\n Parmesan Alfredo Beef Shells<\/strong><\/p>\n\n\n\n For an Alfredo-style version, use more Parmesan and less mozzarella.<\/p>\n\n\n\n Add butter, cream, garlic, and Parmesan until the sauce becomes smooth and rich.<\/p>\n\n\n\n This version has a stronger Parmesan flavor and a classic creamy pasta taste.<\/p>\n\n\n\n It pairs beautifully with steak pieces and black pepper.<\/p>\n\n\n\n Serve with garlic bread and salad.<\/p>\n\n\n\n Spicy Beef Shells<\/strong><\/p>\n\n\n\n For a spicy version, add crushed red pepper flakes, Cajun seasoning, chili powder, or cayenne pepper.<\/p>\n\n\n\n Pepper Jack cheese can also replace some of the mozzarella.<\/p>\n\n\n\n The creamy sauce balances the heat.<\/p>\n\n\n\n Start with a small amount of spice and adjust after tasting.<\/p>\n\n\n\n Serve with a cooling salad or ranch-style side.<\/p>\n\n\n\n Cajun Beef Shells<\/strong><\/p>\n\n\n\n Add Cajun seasoning to the beef before browning it.<\/p>\n\n\n\n Use a little smoked paprika and garlic powder in the sauce.<\/p>\n\n\n\n Cajun beef shells taste bold, creamy, and slightly smoky.<\/p>\n\n\n\n Because Cajun seasoning can be salty, taste before adding extra salt.<\/p>\n\n\n\n This version is great for anyone who likes strong flavor.<\/p>\n\n\n\n Mushroom Beef Shells<\/strong><\/p>\n\n\n\n Mushrooms add earthy flavor and make the dish more savory.<\/p>\n\n\n\n Slice fresh mushrooms and cook them after browning the beef.<\/p>\n\n\n\n Let the mushrooms release their moisture before adding the broth and cream.<\/p>\n\n\n\n They pair perfectly with garlic, butter, Parmesan, and beef.<\/p>\n\n\n\n This version tastes rich and comforting.<\/p>\n\n\n\n Onion Garlic Beef Shells<\/strong><\/p>\n\n\n\n Add sliced onions to the skillet after browning the beef.<\/p>\n\n\n\n Cook them until soft and slightly golden.<\/p>\n\n\n\n The onions bring sweetness and depth to the sauce.<\/p>\n\n\n\n This version tastes like creamy beef and onion pasta.<\/p>\n\n\n\n It is especially good with Parmesan and black pepper.<\/p>\n\n\n\n Broccoli Beef Shells<\/strong><\/p>\n\n\n\n Add cooked broccoli to the pasta before serving.<\/p>\n\n\n\n Broccoli adds color and freshness.<\/p>\n\n\n\n Use steamed or roasted broccoli so it does not water down the sauce.<\/p>\n\n\n\n This version makes the meal feel more complete.<\/p>\n\n\n\n It is a good option for family dinners because it adds vegetables without changing the creamy flavor too much.<\/p>\n\n\n\n Spinach Beef Shells<\/strong><\/p>\n\n\n\n Fresh spinach can be stirred into the hot sauce near the end.<\/p>\n\n\n\n It wilts quickly and adds color.<\/p>\n\n\n\n Do not add too much spinach or the dish may become watery.<\/p>\n\n\n\n Frozen spinach can be used, but it must be thawed and squeezed dry first.<\/p>\n\n\n\n Spinach works well with garlic, cream, and Parmesan.<\/p>\n\n\n\n Baked Beef Shells<\/strong><\/p>\n\n\n\n To make this recipe baked, transfer the finished pasta to a baking dish.<\/p>\n\n\n\n Top with mozzarella and Parmesan.<\/p>\n\n\n\n Bake at 375\u00b0F until the cheese melts and the edges bubble.<\/p>\n\n\n\n Broil for one or two minutes if you want a golden top.<\/p>\n\n\n\n This version is great for potlucks and make-ahead dinners.<\/p>\n\n\n\n What to Serve With This Pasta<\/strong><\/p>\n\n\n\n Cheesy Garlic Butter Beef Shells pair well with garlic bread, breadsticks, salad, roasted vegetables, steamed broccoli, green beans, asparagus, carrots, or tomato salad.<\/p>\n\n\n\n For a cozy dinner, serve with warm bread and extra Parmesan.<\/p>\n\n\n\n For a lighter meal, serve with crisp salad and vegetables.<\/p>\n\n\n\n Because the pasta is creamy and rich, fresh sides are the best balance.<\/p>\n\n\n\n Make-Ahead Instructions<\/strong><\/p>\n\n\n\n You can cook the beef and prepare the sauce ahead of time.<\/p>\n\n\n\n Store the sauce and beef separately from the pasta if possible.<\/p>\n\n\n\n When ready to serve, cook fresh pasta and mix everything together.<\/p>\n\n\n\n If the full dish is made ahead, add a splash of broth or cream when reheating because the pasta will absorb sauce as it sits.<\/p>\n\n\n\n How to Store Leftovers<\/strong><\/p>\n\n\n\n Let leftovers cool completely.<\/p>\n\n\n\n Place them in an airtight container.<\/p>\n\n\n\n Refrigerate for up to four days.<\/p>\n\n\n\n The pasta will thicken in the refrigerator.<\/p>\n\n\n\n Store a little extra broth, milk, or cream to loosen the sauce when reheating.<\/p>\n\n\n\n Do not leave the pasta at room temperature for too long.<\/p>\n\n\n\n How to Reheat<\/strong><\/p>\n\n\n\n Reheat gently in a skillet over low heat.<\/p>\n\n\n\n Add a splash of milk, broth, or cream.<\/p>\n\n\n\n Stir slowly until the sauce becomes smooth again.<\/p>\n\n\n\n You can also microwave individual portions using short intervals.<\/p>\n\n\n\n Stir between intervals so the pasta heats evenly.<\/p>\n\n\n\n Avoid overheating because the sauce can separate and the beef can become tough.<\/p>\n\n\n\n Can You Freeze This Recipe?<\/strong><\/p>\n\n\n\n You can freeze it, but creamy pasta sauces may change texture after thawing.<\/p>\n\n\n\n For best results, freeze the beef and sauce separately from the pasta.<\/p>\n\n\n\n Thaw overnight in the refrigerator.<\/p>\n\n\n\n Reheat gently and add freshly cooked pasta.<\/p>\n\n\n\n If freezing the complete dish, add extra sauce when reheating to bring back the creamy texture.<\/p>\n\n\n\n Why Is My Sauce Too Thick?<\/strong><\/p>\n\n\n\n Pasta absorbs sauce quickly, especially after sitting.<\/p>\n\n\n\n Add a small splash of pasta water, broth, milk, or cream.<\/p>\n\n\n\n Stir gently over low heat until the sauce loosens.<\/p>\n\n\n\n Do not add too much liquid at once.<\/p>\n\n\n\n The sauce should coat the pasta without becoming watery.<\/p>\n\n\n\n Why Is My Sauce Too Thin?<\/strong><\/p>\n\n\n\n The sauce may need more time to simmer.<\/p>\n\n\n\n Let it cook gently until it thickens.<\/p>\n\n\n\n Add more Parmesan cheese if needed.<\/p>\n\n\n\n You can also stir in a small amount of cream cheese for a thicker texture.<\/p>\n\n\n\n Avoid boiling too hard because cream sauce can separate.<\/p>\n\n\n\n Why Is My Beef Tough?<\/strong><\/p>\n\n\n\n The beef may have been overcooked or cooked on low heat without browning.<\/p>\n\n\n\n Use a hot skillet and sear quickly.<\/p>\n\n\n\n Do not simmer tender beef too long in the sauce.<\/p>\n\n\n\n Sirloin and ribeye cook fast and should only be warmed through after browning.<\/p>\n\n\n\n If using a tougher cut, cook it slowly until tender before mixing with pasta.<\/p>\n\n\n\n Why Is the Dish Dry the Next Day?<\/strong><\/p>\n\n\n\n The pasta continues absorbing sauce in the refrigerator.<\/p>\n\n\n\n This is normal.<\/p>\n\n\n\n Add broth, milk, or cream before reheating.<\/p>\n\n\n\n Stir gently until the pasta becomes creamy again.<\/p>\n\n\n\n Leftovers often need a little extra seasoning after reheating.<\/p>\n\n\n\n Can I Use Ground Beef?<\/strong><\/p>\n\n\n\n Yes.<\/p>\n\n\n\n Ground beef can replace steak pieces.<\/p>\n\n\n\n Brown it with onion and garlic, then drain the grease before adding the sauce.<\/p>\n\n\n\n Ground beef makes the dish more budget-friendly and easier for children to eat.<\/p>\n\n\n\n The flavor will be different, but still rich and comforting.<\/p>\n\n\n\n Can I Use Chicken Instead?<\/strong><\/p>\n\n\n\n Yes.<\/p>\n\n\n\n Chicken breast or chicken thighs can be used instead of beef.<\/p>\n\n\n\n Cut the chicken into bite-size pieces and cook until fully done.<\/p>\n\n\n\n Chicken pairs well with garlic, cream, Parmesan, mozzarella, and pasta shells.<\/p>\n\n\n\n Use chicken broth instead of beef broth for a lighter flavor.<\/p>\n\n\n\n Can I Use Another Cheese?<\/strong><\/p>\n\n\n\n Yes.<\/p>\n\n\n\n Mozzarella, Parmesan, provolone, cheddar, Monterey Jack, or Gruy\u00e8re can all work.<\/p>\n\n\n\n Mozzarella gives the best melt.<\/p>\n\n\n\n Parmesan gives the best savory flavor.<\/p>\n\n\n\n Cheddar gives a stronger taste.<\/p>\n\n\n\n Provolone adds a pizza-style flavor.<\/p>\n\n\n\n Use cheese that melts smoothly for the best sauce.<\/p>\n\n\n\n Can I Double the Recipe?<\/strong><\/p>\n\n\n\n Yes.<\/p>\n\n\n\n Use a large skillet or pot.<\/p>\n\n\n\n Cook the beef in batches so it browns properly.<\/p>\n\n\n\n Do not add all the pasta water at once.<\/p>\n\n\n\n A double batch is great for family gatherings, meal prep, and potlucks.<\/p>\n\n\n\n If making a large amount ahead, keep extra sauce on the side for reheating.<\/p>\n\n\n\n Final Thoughts<\/strong><\/p>\n\n\n\n Cheesy Garlic Butter Beef Shells are creamy, savory, cheesy, and full of comforting flavor.<\/p>\n\n\n\n The tender pasta shells hold the garlic butter sauce, the beef adds hearty richness, and the melted cheese makes every bite warm and satisfying.<\/p>\n\n\n\n For the best result, use tender beef, brown it well, cook the pasta al dente, and keep the cream sauce on gentle heat.<\/p>\n\n\n\n Finish with Parmesan, mozzarella, parsley, and black pepper for a beautiful homemade pasta dinner.<\/p>\n\n\n\n Serve it with garlic bread, salad, roasted vegetables, broccoli, green beans, or breadsticks.<\/p>\n\n\n\n Customize it with mushrooms, onions, Cajun seasoning, spinach, broccoli, extra cheese, baked topping, or spicy pepper flakes.<\/p>\n\n\n\n This easy beef pasta recipe is perfect for weeknight dinners, comfort-food nights, meal prep, and family meals.<\/p>\n","protected":false},"excerpt":{"rendered":" Cheesy Garlic Butter Beef Shells are a rich, creamy, and comforting pasta dinner made with tender pasta shells, juicy beef pieces, garlic butter, melted cheese, and a savory creamy sauce. The pasta shells hold the sauce beautifully, the beef adds a hearty bite, and the melted cheese brings everything together into one warm and satisfying … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":405,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-404","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/nextpart.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/404","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nextpart.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nextpart.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nextpart.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nextpart.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=404"}],"version-history":[{"count":1,"href":"https:\/\/nextpart.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/404\/revisions"}],"predecessor-version":[{"id":406,"href":"https:\/\/nextpart.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/404\/revisions\/406"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nextpart.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/media\/405"}],"wp:attachment":[{"href":"https:\/\/nextpart.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nextpart.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nextpart.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}