Smoked Shotgun Shells are a creative and delicious appetizer that combines pasta, meat, cheese, and bacon, all smoked to perfection. Stuffed manicotti shells are filled with a savory mixture, wrapped in bacon, and smoked until tender and flavorful. These are perfect for BBQ parties, game days, or any occasion that calls for something unique and crowd-pleasing.
Why You’ll Love This Recipe
- A fun twist on traditional BBQ appetizers.
- Packed with smoky, savory flavors and a crispy bacon exterior.
- Perfect for feeding a crowd at gatherings or parties.
- Easily customizable with different fillings and seasonings.
- A conversation starter that’s as fun to make as it is to eat!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Manicotti shells (uncooked)
- Ground sausage or ground beef
- Shredded cheese (cheddar, mozzarella, or a blend)
- Cream cheese (softened)
- BBQ rub or seasoning
- Bacon (thin-cut works best for wrapping)
- BBQ sauce (optional, for glazing)
Directions
- Prepare the Filling: In a mixing bowl, combine ground sausage, shredded cheese, cream cheese, and a tablespoon of BBQ rub. Mix until well combined.
- Stuff the Shells: Using your hands or a piping bag, stuff the uncooked manicotti shells with the meat mixture, ensuring they are filled completely.
- Wrap with Bacon: Wrap each stuffed shell with a slice of bacon, overlapping slightly and securing with a toothpick if necessary.
- Season: Sprinkle additional BBQ rub over the bacon-wrapped shells for extra flavor.
- Smoke: Preheat your smoker to 250°F (120°C). Place the wrapped shells directly on the smoker grates and smoke for 1½ to 2 hours, or until the bacon is crispy and the shells are tender.
- Glaze (Optional): Brush the shells with BBQ sauce during the last 15 minutes of smoking for a caramelized finish.
- Serve: Remove the smoked shotgun shells from the smoker and let them rest for 5 minutes before serving.
Servings and Timing
- Servings: 6–8 shells
- Prep Time: 20 minutes
- Cook Time: 1½–2 hours
- Total Time: 2 hours 20 minutes
Variations
- Spicy Version: Add diced jalapeños or hot sauce to the filling for a spicy kick.
- Breakfast Style: Use breakfast sausage and stuff with scrambled eggs and cheese for a morning twist.
- Vegetarian Option: Replace the meat filling with a mix of ricotta, spinach, and mushrooms.
- Cheesy Delight: Stuff with extra cheese or use pepper jack for a flavorful, gooey filling.
- Grilled Option: If you don’t have a smoker, cook the shells on a grill over indirect heat at 250°F, adding wood chips for a smoky flavor.
Storage/Reheating
- Storage: Store leftover shells in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a 350°F (175°C) oven or on a grill until heated through. Avoid microwaving, as it may affect the texture.
- Freezing: Freeze uncooked, wrapped shells for up to 2 months. Thaw in the refrigerator before smoking or grilling.
FAQs
Do I need to cook the manicotti shells before stuffing?
No, the shells will soften as they cook in the smoker, absorbing moisture from the filling and bacon.
What type of bacon works best?
Thin-cut bacon is ideal as it crisps up faster and wraps easily around the shells.
Can I use pre-cooked sausage?
Yes, but the mixture may be drier. Add a little cream cheese or shredded cheese to maintain moisture.
How do I prevent the filling from leaking?
Pack the filling tightly into the shells and ensure the bacon is wrapped securely around each one.
Can I make these without a smoker?
Yes, bake them in the oven at 375°F (190°C) for 25–30 minutes, then broil to crisp the bacon.
How do I check if the shells are done?
The bacon should be crispy, and the pasta shells should be tender when pierced with a knife.
Can I use ground chicken or turkey?
Absolutely! Adjust seasonings as needed to complement the milder flavor.
What wood chips work best for smoking?
Hickory, cherry, or apple wood chips pair wonderfully with the savory flavors of the filling and bacon.
Can I prepare these in advance?
Yes, stuff and wrap the shells up to a day in advance. Keep them refrigerated until ready to smoke.
What sauces pair well with shotgun shells?
BBQ sauce, ranch dressing, or a spicy aioli are excellent dipping options.
Conclusion
Smoked Shotgun Shells are a mouthwatering appetizer that’s sure to impress your guests. With their savory meat filling, crispy bacon wrapping, and smoky flavor, they’re a standout addition to any BBQ or gathering. Whether you’re an experienced pitmaster or new to smoking, this fun and flavorful recipe is easy to follow and guaranteed to be a hit!
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Smoked Shotgun Shells
- Prep Time: 20 minutes
- Chill Time: 1 hour 45 minutes
- Cook Time: 1 hour
- Total Time: 3 hours
- Yield: 2–15 shells 1x
- Category: Appetizer, Main Course
- Method: Smoking
- Cuisine: BBQ
Description
These savory treats are made by stuffing manicotti shells with a flavorful meat mixture, wrapping them in bacon, and slow-smoking for a crispy, smoky finish. Perfect for BBQs, appetizers, or game day!
Ingredients
- 1 box (8 oz) manicotti shells (uncooked)
- 1 lb (450 g) ground beef, sausage, or a mix
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1/4 cup cream cheese (softened)
- 2 tbsp BBQ sauce (plus more for basting)
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12–15 slices bacon (thin-cut, for easier wrapping)
Instructions
Prepare the Filling:
- Mix the Filling:
- In a large bowl, combine the ground meat, shredded cheese, cream cheese, BBQ sauce, Worcestershire sauce, and seasonings (garlic powder, onion powder, smoked paprika, salt, and pepper). Mix until evenly combined.
Stuff the Manicotti Shells:
- Stuff the Shells:
- Carefully stuff the manicotti shells with the meat mixture. Use your fingers or a piping bag for ease. Make sure the shells are fully packed but not overfilled.
- Wrap in Bacon:
- Wrap each stuffed shell with a slice of bacon, ensuring the ends overlap slightly. Secure with toothpicks if needed.
Chill (Optional but Recommended):
- Chill the Shells:
- For best results, place the wrapped shells in the refrigerator for 1-2 hours to allow the bacon to adhere and the shells to soften slightly.
Smoke the Shotgun Shells:
- Preheat the Smoker:
- Preheat your smoker to 250°F (120°C). Use your favorite wood chips, such as hickory or applewood, for added flavor.
- Smoke:
- Place the bacon-wrapped shells on the smoker grates. Smoke for 1 hour.
- Baste and Finish:
- After 1 hour, brush the shells with BBQ sauce. Increase the smoker temperature to 300°F (150°C) and smoke for an additional 30-45 minutes, or until the bacon is crispy and the internal temperature of the meat reaches 165°F (74°C).
Serve:
- Cool Slightly:
- Let the smoked shotgun shells rest for 5 minutes before serving. Remove toothpicks if used.
Notes
- For a spicy kick, add diced jalapeños or hot sauce to the meat mixture.
- These can also be cooked in an oven or grill if you don’t have a smoker. Bake at 375°F (190°C) for 35-40 minutes, turning to crisp the bacon evenly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.