Smoked shotgun shells

Hey y’all! If you’re looking for an appetizer that’ll knock the socks off your family and friends, smoked shotgun shells are the way to go. These savory, cheesy, bacon-wrapped bites are pasta tubes stuffed with a flavorful meat and cheese mixture, smoked to perfection until crispy and oozing with deliciousness. Great for game day, backyard BBQs, or just a fun dinner treat, they’ll disappear the moment you serve them. Let’s get cooking!

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Why You’ll Love This

• Bursting with smoky, cheesy, and savory flavors in every bite.
• The bacon crisps up perfectly while holding in all the juicy goodness.
• Customizable fillings let you play with flavors and textures.
• A definite show-stopper for BBQs, parties, or casual family dinners.
• Easy to prep ahead, so you can focus on having fun with your guests.

Ingredients

• 12 uncooked manicotti shells
• 1 pound ground pork sausage
• 1 cup shredded cheddar cheese
• 4 ounces cream cheese, softened
• ½ cup diced jalapeños (optional)
• 1 tablespoon BBQ rub (store-bought or homemade)
• 12 slices thin-cut bacon
• ½ cup BBQ sauce

Directions

Prep the Shells and Filling

1. In a large bowl, combine the ground pork sausage, shredded cheddar cheese, softened cream cheese, diced jalapeños (if using), and BBQ rub. Mix until thoroughly blended.
2. Using your hands or a piping bag, stuff the manicotti shells with the sausage and cheese mixture, gently pressing it in so each shell is filled end-to-end.

Wrap and Rest

3. Wrap each stuffed shell with a slice of bacon, overlapping slightly to cover the pasta fully.
4. Place the bacon-wrapped shells on a tray and refrigerate for at least 4 hours, or overnight, to soften the pasta and allow flavors to meld.

Smoke the Shotgun Shells

5. Preheat your smoker to 250°F (120°C).
6. Arrange the shotgun shells directly on the smoker rack or on a wire rack inside the smoker.
7. Smoke for 1 hour, then brush each shell generously with BBQ sauce.
8. Continue smoking for an additional 45 minutes to 1 hour, or until the bacon is crispy, the filling is cooked through, and the pasta is tender (internal temperature should reach 165°F/74°C).

Serve

9. Let the shells rest for 5-10 minutes before slicing and serving with extra BBQ sauce on the side.

Notes

• Chilling the filled shells before smoking ensures the pasta softens and prevents excess grease.
• Thin bacon wraps best and gets crispier during smoking.
• Use a thermometer to confirm the sausage filling is cooked to a safe temperature.

Variations

• Use ground beef, turkey, or chicken instead of pork sausage for different flavors.
• Swap cheddar for pepper jack or mozzarella in the filling for extra cheesy pull.
• Mix in caramelized onions, roasted peppers, or sun-dried tomatoes for creative twists.

Required Equipment

• Smoker or pellet grill
• Mixing bowl
• Piping bag or spoon for filling
• Tray or sheet pan
• Wire rack (optional)
• Meat thermometer

Storage Instructions

• Refrigerate leftover smoked shotgun shells in an airtight container for up to 3 days.
• Reheat in a 350°F oven or on a grill until warmed through and bacon re-crisps (about 10 minutes).
• Not recommended for freezing, as pasta texture may suffer.

Suggested Pairings & Serving Recommendations

• Serve with creamy coleslaw, baked beans, or cornbread for a classic BBQ meal.
• Pair with cold beer or iced tea for a crowd-pleasing combo.
• Cut shells into halves or thirds for bite-sized appetizers at parties.

Pro Tips

• Let stuffed shells rest in the fridge overnight if you have time—the pasta will be extra tender!
• Don’t overstuff the shells, as filling expansion may cause them to split during cooking.
• If your bacon isn’t crisping, raise the smoker temperature to 300°F for the last 10 minutes.

FAQ

Can I bake these in the oven instead of using a smoker?

Yes! Bake at 350°F on a rack over a sheet pan for 45-55 minutes or until bacon is crispy and filling cooked through.

Do I need to pre-cook the manicotti shells?

Nope—raw shells absorb the meat juices while chilling and smoking, becoming perfectly tender.

Can I make smoked shotgun shells ahead of time?

Absolutely! Prepare and chill the stuffed shells up to 24 hours in advance, then smoke when ready to serve.

★★★★★ 4.90 from 25 ratings

Smoked Shotgun Shells

yield: 6 servings

prep: 25 mins

cook: 20 mins

total: 50 mins

Smoked Shotgun Shells are a delicious BBQ appetizer or main dish featuring manicotti shells stuffed with a zesty sausage and cheese filling, wrapped in bacon, and smoked to perfection with BBQ sauce.

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🖨️ Print Pin Recipe

Ingredients

• 12 uncooked manicotti shells
• 1 pound ground pork sausage
• 1 cup shredded cheddar cheese
• 4 ounces cream cheese, softened
• ½ cup diced jalapeños (optional)
• 1 tablespoon BBQ rub (store-bought or homemade)
• 12 slices thin-cut bacon
• ½ cup BBQ sauce

Instructions

1. 1
   In a large bowl, combine the ground pork sausage, shredded cheddar cheese, softened cream cheese, diced jalapeños (if using), and BBQ rub. Mix until thoroughly blended.
2. 2
   Using your hands or a piping bag, stuff the manicotti shells with the sausage and cheese mixture, gently pressing it in so each shell is filled end-to-end.
3. 3
   Wrap each stuffed shell with a slice of bacon, overlapping slightly to cover the pasta fully.
4. 4
   Place the bacon-wrapped shells on a tray and refrigerate for at least 4 hours, or overnight, to soften the pasta and allow flavors to meld.
5. 5
   Preheat your smoker to 250°F (120°C).
6. 6
   Arrange the shotgun shells directly on the smoker rack or on a wire rack inside the smoker.
7. 7
   Smoke for 1 hour, then brush each shell generously with BBQ sauce.
8. 8
   Continue smoking for an additional 45 minutes to 1 hour, or until the bacon is crispy, the filling is cooked through, and the pasta is tender (internal temperature should reach 165°F/74°C).
9. 9
   Let the shells rest for 5-10 minutes before slicing and serving with extra BBQ sauce on the side.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 520 caloriescal

Protein: 24 gg

Fat: 35 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 28 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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