Why You’ll Love This Recipe
This recipe delivers big, smoky barbecue flavor in every bite. The combination of seasoned meat, melted cheese, and crispy bacon creates an indulgent texture and taste that’s hard to resist.
They’re also surprisingly simple to prepare. Most of the work happens on the smoker, making them perfect for relaxed entertaining. Plus, you can customize the filling and sauce to match your flavor preferences, from sweet and smoky to bold and spicy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
jumbo manicotti pasta shells
ground beef
Italian sausage
cream cheese, softened
shredded cheddar cheese
barbecue rub or seasoning blend
garlic powder
onion powder
thin-cut bacon slices
barbecue sauce
Directions
- In a mixing bowl, combine ground beef, Italian sausage, softened cream cheese, shredded cheddar, barbecue rub, garlic powder, and onion powder. Mix until evenly combined.
- Carefully stuff the uncooked manicotti shells with the meat and cheese mixture, pressing gently to fill each one completely.
- Wrap each stuffed shell tightly with a slice of thin-cut bacon, slightly overlapping the edges to secure.
- Preheat your smoker to 250°F (120°C).
- Arrange the wrapped shells on the smoker grates, leaving space between them.
- Smoke for about 60–90 minutes, or until the internal temperature of the filling reaches 165°F (74°C) and the pasta has softened.
- Brush the shells generously with barbecue sauce during the last 15–20 minutes of cooking.
- Continue smoking until the bacon is fully cooked and slightly crisp.
- Remove from the smoker and let rest for 5–10 minutes before serving.
Servings and timing
Servings: 6–8 servings
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Total time: Approximately 1 hour 50 minutes
Variations
Swap ground beef for ground turkey or chicken for a lighter option.
Use pepper jack cheese instead of cheddar for extra heat.
Add finely diced jalapeños or a splash of hot sauce to the filling for a spicy twist.
Try different barbecue sauces, such as honey barbecue, chipotle, or Carolina-style vinegar sauce.
For a richer flavor, sprinkle a little brown sugar over the bacon before smoking.
Storage/Reheating
Store leftover smoked shotgun shells in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a 325°F (165°C) oven for 15–20 minutes until heated through. Cover loosely with foil to prevent over-browning.
You can also freeze them after cooking. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
FAQs
Can I use pre-cooked pasta shells?
It’s best to use uncooked manicotti so they absorb moisture while smoking and become tender.
How do I keep the pasta from drying out?
Ensure the filling is moist and cook at a steady low temperature so the pasta softens gradually.
Can I make these ahead of time?
Yes, you can assemble them a day in advance and store covered in the refrigerator until ready to smoke.
What wood works best for smoking?
Hickory, applewood, or cherry wood provide excellent flavor for this recipe.
How do I know when they’re done?
Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C).
Can I cook these in the oven instead of a smoker?
Yes, bake at 375°F (190°C) for about 40–50 minutes, though you’ll miss the smoky flavor.
Why are they called shotgun shells?
The bacon-wrapped manicotti resemble large shotgun shells once cooked.
Can I use only one type of meat?
Absolutely. You can use all ground beef or all sausage if preferred.
Should I soak the pasta beforehand?
It’s not necessary, but some people soak manicotti briefly to soften them slightly before stuffing.
Can I make them less spicy?
Yes, choose a mild sausage and avoid adding spicy seasonings or sauces.
Conclusion
Easy Smoked Shotgun Shells are a bold, smoky, and satisfying dish that’s perfect for barbecue lovers. With a rich, cheesy filling wrapped in crisp bacon and finished with sweet and smoky sauce, these crowd-pleasing bites bring big flavor to any gathering. Once you try them, they’re sure to become a favorite at your next cookout.
PrintEasy Smoked Shotgun Shells
Easy Smoked Shotgun Shells are jumbo manicotti stuffed with a savory meat and cheese filling, wrapped in bacon, and smoked to tender perfection. Finished with barbecue sauce, these smoky, crowd-pleasing bites are perfect for cookouts and game days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6–8 servings
- Category: Main Course
- Method: Smoked
- Cuisine: American
- Diet: Halal
Ingredients
- 12 jumbo manicotti pasta shells (uncooked)
- 1/2 pound ground beef
- 1/2 pound Italian sausage
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tablespoon barbecue rub or seasoning blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 12 thin-cut bacon slices
- 1/2 cup barbecue sauce
Instructions
- In a mixing bowl, combine ground beef, Italian sausage, softened cream cheese, shredded cheddar, barbecue rub, garlic powder, and onion powder. Mix until evenly combined.
- Carefully stuff the uncooked manicotti shells with the meat and cheese mixture, pressing gently to fill each one completely.
- Wrap each stuffed shell tightly with a slice of thin-cut bacon, slightly overlapping the edges to secure.
- Preheat the smoker to 250°F (120°C).
- Arrange the wrapped shells on the smoker grates, leaving space between them.
- Smoke for 60–90 minutes, or until the internal temperature reaches 165°F (74°C) and the pasta has softened.
- Brush generously with barbecue sauce during the last 15–20 minutes of cooking.
- Continue smoking until the bacon is fully cooked and slightly crisp.
- Remove from the smoker and let rest for 5–10 minutes before serving.
Notes
- Ground turkey or chicken can be substituted for a lighter option.
- Pepper jack cheese adds extra heat and flavor.
- Hickory, applewood, or cherry wood work well for smoking.
- Store leftovers refrigerated for up to 3 days and reheat in a 325°F oven until warmed through.
- Cooked shells can be frozen for up to 2 months; thaw overnight before reheating.
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 95 mg
