Smoked Shotgun Shells

These unique appetizers are a must-try! Shotgun Shells are pasta shells stuffed with a savory mixture of ground meat and cheese, then wrapped in bacon and baked to crispy perfection. They're perfect for parties, game days, or any occasion that calls for a delicious, crowd-pleasing snack.

 

*photo by Chelsey Derks-Modde

Directions

Prepare the filling by mixing ground beef, shredded cheese, cream cheese, garlic powder, onion powder, salt, pepper and jalapeno (if using).

Fill uncooked manicotti shells with beef mixture. You can do this with a small spoon, knife, your hands or by loading the mixture into a plastic zip-top bag and cutting off the corner.

Wrap the manicotti in bacon, making sure the pasta is completely covered (it will take 1–2 slices of bacon per shell).

Refrigerate stuffed pasta shells for at least 6 hours, up to 2 days, to soften the pasta.

Preheat smoker to 300°F.

Transfer shotgun shells to smoker rack and smoke until internal temperature reaches 165°F and pasta is tender, about 1 hour.

Brush shotgun shells with barbecue sauce and return to the smoker until bacon is crisp, 10–15 minutes. Serve immediately.

 

Oven Directions

Prepare shells as directed above.

Line a baking sheet with foil and top with wire rack (or use a broiler pan). Brush top of shotgun shells with barbecue sauce and bake until internal temperature reaches 165°F and pasta is tender, 60–70 minutes.

Flip shotgun shells and brush other side with barbecue sauce. Bake until bacon is crispy and flavors are combined, 10–15 minutes.

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