Smoked Shotgun Shells
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Unrated
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 50 mins
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Servings
16 as an appetizer
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Calories
252 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Smoked Shotgun Shells
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Think of Smoked Shotgun Shells as an exciting fusion between traditional Italian cuisine and the rustic charm of a Southern BBQ.
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Ingredients
- 1 box manicotti shells
- ½ pound ground beef
- ¾ pound mild or hot Italian sausage
- medium onion
- 4 ounces cream cheese softened
- 2 cups cheese see notes below for suitable cheeses
- 2 tablespoons Either store-bought dry rub or homemade plus more for sprinkling
- ½ cup your favorite BBQ sauce to finish
- 1 pound Bacon
Instructions
- Chop onion into a fine dice.
- Mix all ingredients except BBQ sauce (and manicotti) in a large mixing bowl.
- Stuff the uncooked manicotti shells with the meat and cheese mixture. Use or a pastry bag and tip or use your fingers to push the meat down to the center. Once half of the shell is full, fill it from the other end.
- Wrap bacon around each stuffed shell tightly.
- Place the stuffed shells on a baking sheet. Once all of the shells are filled, cover the whole sheet with aluminum foil or plastic wrap. Refrigerate overnight. Do not skip this step, or the manicotti shells may not get soft.
- Remove the tray from the refrigerator. Sprinkle with more rub if desired. Preheat the smoker to 275°F/ 135°C. Add wood chips or wood pellets and a tray of water.
- Lay the stuffed manicotti shells directly onto the racks of your smoker. Smoke for 90 minutes to two hours until the internal temperature in the middle of the filling is 165°F/ 130°C. Thirty minutes before they are done, brush them liberally with BBQ sauce.
Equipments used:
Notes
- How to serve and store leftovers
- Wrap the shells tightly with aluminum foil or use an airtight container. Store them in the refrigerator for about 3-4 days. For longer storage, freeze them in single-serve portions for your family.
- To reheat leftovers, remove the bag or container from the freezer and thaw in the fridge overnight.
- Reheat in the air fryer at 300°F for about 5 minutes. Flip and air fry for another 3-5 minutes until the center is hot.
- To reheat in the oven, preheat the oven to 300°F. Place the shells on a sheet pan. Bake for about 20 minutes, until they are hot inside.
- To reheat in the microwave, microwave on high for 3 minutes. Flip them and reheat another one to two minutes.
- Pro tips and variations
- For a bit of heat, consider adding finely minced jalapeño pepper.
- Use different spices. You can make an Italian-inspired dish by brushing them with garlic butter at the end, in place of the BBQ sauce. Serve these with marinara sauce for dipping. Use mozzarella, pecorino romano, Parmesan or Asiago cheeses for the filling.
- Make a Mexican-inspired shell by adding Queso fresco, garlic, cumin, coriander, and chili powder. Use your favorite salsa for dipping these.
- Ensure you stuff them completely and remove any air pockets so the pasta softens.
- Do not skip the overnight resting step. This will ensure perfectly cooked pasta.
- Cook the low and slow (275°F/135°C) to get the best crispiness on the outside and ensure that the meat filling is cooked through.
Nutrition Information
Show Details
Serving
1shell
Calories
252kcal
(13%)
Carbohydrates
5g
(2%)
Protein
10g
(20%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
50mg
(17%)
Sodium
404mg
(17%)
Potassium
135mg
(4%)
Fiber
0.1g
(0%)
Sugar
3g
(6%)
Vitamin A
267IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
114mg
(11%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 16as an appetizer
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1shell | |
| Calories | 252kcal | 13% |
| Carbohydrates | 5g | 2% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 50mg | 17% |
| Sodium | 404mg | 17% |
| Potassium | 135mg | 3% |
| Fiber | 0.1g | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 114mg | 11% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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