Sweet and Sour Stuffed Shells

Stuffed shells are so fun to make! They are easy to change up the flavor and make for an incredible meal.

My husband is a huge fan of the sweet and sour flavor and I thought it would be a fun to try and incorporate that in a new meal. This version of stuffed shells offers a variety of flavors and is pretty easy to throw together. It has a great hawaiian flare with each and every bite.

If you need a new meal to add to your family’s dinner rotation, give this a try!

Sweet and Sour Stuffed Shells from chef-in-training.com …This meal is packed with amazing flavor and is pretty simple to put together!

3.0 from 1 reviews
Sweet and Sour Stuffed Shells
This meal is packed with amazing flavor and is pretty simple to put together!
Recipe type: Dinner
  • 1 box jumbo shells
  • 1 lb. ground beef
  • 1 cup bread crumbs
  • 1 egg
  • 1 clove of garlic, minced
  • ½ teaspoon dry mustard
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 Tablespoon soy sauce
Sweet and Sour Sauce
  • Sweet and sour sauce:
  • 4 Tablespoons melted butter
  • 2 cups chicken broth
  • ½ cup chopped green pepper
  • 1 15 oz pineapple chuncks and juice
  • 1 cup sugar
  • 1 teaspoon salt
  • ½ teaspoon ginger
  • 4 Tablespoons soy sauce
Cornstarch mixture
  • 8 Tablespoons cornstarch
  • ¼ cold cup water
  1. Bring water to a boil in large pot of water and dump shells in. Partially cook shells enough to get them open enough to stuff, about 5 to 7 min.
  2. While shells are boiling, combine ground beef, bread crumbs, egg, garlic, dry mustard, ginger, salt, pepper and soy sauce in a large bowl. Make sure to incorporate ingredients together evenly.
  3. Drain shells and stuff with meat mixture.
  4. Make Sweet and sour sauce.
Sweet and Sour Sauce
  1. Combine cornstarch and water and set aside.
  2. In a large sauce pan, bring all sauce ingredients to a boil and slowly add corn starch/water mixture stirring contantly. Continue stirring over medium heat until thickened.
  3. Pour sweet and sour sauce over the top of stuffed shells and cover with ¼ cup water.
  4. Bake 1 hour at 350 degrees F.
  5. Serve over rice.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: beef, dinner

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  1. Averie @ Averie Cooks

    I love the sweet and sour aspect....mmmm, tangy sauces are my thing! And the pineapple, oh I could slather that sauce on just about anything! Pinned :)

  2. Stephanie-Happily Ever Rushed

    This looks amazing and i love that it is a different twist on stuffed shells! Thanks Nikki and hope the new baby is doing well!

  3. Lauren Everson

    I love stuffed shells! Mexican stuffed shells are a favorite in our house.
    These sounds like a great variation. Pinning!

  4. Connelley Barton

    Sounds wonderful!

    I have a question though. In Step 3, Can I assume that you mean to add 1/4 C water and then cover before baking?

  5. Andrea


    Was really good. But the cornstarch got clumpy and my some of the noodles got a little hard in the oven. Any suggestions how to fix that? Thanks

  6. Meg

    Is it ground ginger or fresh ginger? Thank you.