Sweet and Sour Stuffed Shells

A stuffed jumbo shell recipe with an Asian twist. The ginger and soy sauce in the recipe give these shells great flavor.







  • 1/2 – 1 box jumbo shells
  • 1 lb. ground beef
  • 1 cp. bread crumbs
  • 1 egg
  • 1 clove of garlic, minced
  • ½ tsp. dry mustard
  • ½ tsp. ginger
  • ½ tsp.salt
  • ½ tsp. pepper
  • 1 T. soy sauce


  • 2 cps. chicken broth
  • ½ cp. chopped green pepper
  • 15 oz pineapple chunks and juice (can or fresh)
  • 1 cp. sugar
  • 1 tsp. salt
  • ½ tsp. ginger
  • 4 T. soy sauce
Cornstarch mixture
  • 6 T. cornstarch
  • ¼ cold cp. 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. Place shells in a greased 9X13 pan.
  4. Preheat oven to 350 degrees.
  5. To make sweet and sour sauce: combine cornstarch and water and set aside.
  6. In a large sauce pan, bring all sauce ingredients to a boil and slowly add corn starch/water mixture stirring constantly. Continue stirring over medium heat until thickened.
  7. Pour sweet and sour sauce over the top of stuffed shells and pour 1/2 cup water over the top.
  8. Bake 1 hour at 350 degrees F.
  9. Serve over rice.

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