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Smoked Shotgun Shells

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Raw beef and sausage mixture stuffed in manicotti shells, wrapped in bacon, glazed with BBQ sauce and smoked for 2 hours. Makes 28 appetizers.

Tags: #beef #bacon #sausage #pasta #cheese

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Clare Greco
Updated on Thu, 05 Jun 2025 11:49:24 GMT
Smoked Shotgun Shells
Smoked Shotgun Shells | recipesbyclare.com
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Smoked Shotgun Shells fill uncooked manicotti with a bold raw beef-and-sausage mixture, then wrap every tube completely in bacon. Barbecue sauce coats the exterior before two separate 60-minute smoking sessions turn the pasta tender, the meat safe, and the bacon crisp.

The recipe yields exactly 28 wrapped shells, or 28 appetizer servings. Allow 35 minutes of preparation and 120 minutes of cooking, for 155 minutes total, then rest the finished shells for 5–10 minutes before serving.

Smoked Shotgun Shell Ingredients

Twenty-eight manicotti tubes, beef, Italian sausage, onion, cheddar, cream cheese, jalapeno, spices, barbecue sauce, and two portions bacon
Twenty-eight manicotti tubes, beef, Italian sausage, onion, cheddar, cream cheese, jalapeno, spices, barbecue sauce, and two portions bacon | Recipes by Clare
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Use 2 eight-ounce boxes manicotti shells, totaling the recipe's 28 pieces. The filling needs 1½ pounds ground beef, 1 pound hot Italian sausage, 1 finely diced medium onion, 2 cups shredded sharp cheddar, 6 ounces cream cheese, 1 finely diced jalapeño, 2 teaspoons each Cajun seasoning, garlic powder, and black pepper, 1 teaspoon red pepper flakes, and ⅓ cup barbecue sauce.

For wrapping and glazing, use 2 sixteen-ounce packages bacon plus additional barbecue sauce for coating.

If you enjoy this recipe, you may also like Chutney Grilled Cheese Sandwich.

How to Make Smoked Shotgun Shells

Four stages showing filling mixed and manicotti stuffed, twenty-eight shells wrapped in bacon, shells smoked first hour, and twenty-eight glazed shells finished
Four stages showing filling mixed and manicotti stuffed, twenty-eight shells wrapped in bacon, shells smoked first hour, and twenty-eight glazed shells finished | Recipes by Clare
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  1. Preheat the smoker to 250°F.
  2. Combine raw beef, sausage, onion, cheddar, cream cheese, jalapeño, Cajun seasoning, garlic powder, pepper, pepper flakes, and ⅓ cup BBQ sauce.
  3. Pack uncooked manicotti from both ends, eliminating air pockets.
  4. Wrap every stuffed shell completely in bacon, including the ends; about two slices may be needed.
  5. Brush both sides with additional BBQ sauce.
  6. Smoke at 250°F for 60 minutes.
  7. Flip, brush with more sauce, and smoke another 60 minutes, until bacon is crisp and centers reach 165°F.
  8. Rest 5–10 minutes.

For food-safety guidance while cooking, use the USDA safe minimum temperature chart.

Preheat the Smoker to 250°F

Combine the Raw Meat Filling

Keep the Manicotti Uncooked

Stuff Every Tube from Both Ends

Use Two Packages of Bacon

Brush Barbecue Sauce on Both Sides

Smoke the First Sixty Minutes

Flip, Recoat, and Smoke Another Hour

Finished smoked shotgun shells with crisp glazed bacon wrapped around filled manicotti
Finished smoked shotgun shells with crisp glazed bacon wrapped around filled manicotti | recipesbyclare.com
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Verify Crisp Bacon and 165°F Centers

Rest Five to Ten Minutes

Store and Reheat Safely

Conclusion

At 250°F, mix raw beef, sausage, onion, cheeses, jalapeño, seasonings, and ⅓ cup barbecue sauce. Pack 28 uncooked manicotti from both ends. Wrap each completely in bacon and coat both sides with more sauce. Smoke 60 minutes, flip and reglaze, then smoke another 60 minutes until bacon is crisp and centers reach 165°F. Rest 5–10 minutes.

Frequently Asked Questions

→ Do I cook the manicotti before stuffing?

No. Carefully fill all 28 manicotti tubes while they are still uncooked.

→ How long do shotgun shells smoke?

Smoke 60 minutes, flip and reglaze, then smoke for another 60 minutes at 250°F.

→ How much bacon is needed?

Use two 16-ounce packages, wrapping each shell completely and covering both ends.

→ What internal temperature must the filling reach?

The raw beef-and-sausage center must reach exactly 165°F before serving.

4.70 from 156 votes

Smoked Shotgun Shells

Preparation Time:
35 Minutes
Cook Time:
120 Minutes
Total Cooking Time:
155 Minutes
Number of Servings:
28
Smoked Shotgun Shells
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Manicotti shells stuffed with seasoned meat mixture, wrapped in bacon, and smoked until crispy. Perfect party appetizer!

Ingredients You'll Need

  • For the pasta shells

  • For the filling

  • For wrapping and glazing

How to Make It

1.

1. Prepare the smoker: Preheat your smoker to 250°F.

2.

2. Make the filling: In a large bowl, mix together the raw ground beef, Italian sausage, diced onion, cheddar cheese, cream cheese, jalapeño, Cajun seasoning, garlic powder, black pepper, red pepper flakes, and barbecue sauce until well combined.

3.

3. Stuff the shells: Carefully stuff the uncooked manicotti shells from both ends with the meat mixture, making sure to pack it well and eliminate any air pockets.

4.

4. Wrap with bacon: Wrap each stuffed shell completely with bacon slices, covering the ends as well. You may need two pieces of bacon per shell to cover completely.

5.

5. Apply BBQ sauce: Brush additional barbecue sauce over both sides of each bacon-wrapped shell. Place them on a baking sheet while you finish preparing the remaining shells.

6.

6. First smoke session: Place the shells on the smoker and smoke for 60 minutes at 250°F.

7.

7. Flip and continue smoking: Flip the shells over, brush with more barbecue sauce, and continue smoking for another 60 minutes or until the bacon is crispy and the internal temperature reaches 165°F.

8.

8. Rest and serve: Remove from smoker and let rest for 5-10 minutes before serving as an appetizer.

Extra Information

  1. The meat mixture goes into the shells completely raw - it will cook during the smoking process.
  2. Make sure to stuff the shells tightly to prevent air pockets that could cause uneven cooking.
  3. You may need extra bacon depending on the size of your shells - plan for 2 pieces per shell if they're large.
  4. These make great party appetizers and can be cut into smaller pieces for serving.

Essential Tools

  • Smoker
  • Large mixing bowl
  • Baking sheet
  • Pastry brush for BBQ sauce
  • Meat thermometer

Allergy Warnings

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten from manicotti shells
  • Contains dairy from cheddar and cream cheese

Nutrition Details (Per Portion)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 288
  • Total Fat: 15 g
  • Total Carbohydrate: 24 g
  • Protein: 13 g