5.0 from 12 votes
Smoked Shotgun Shells Recipe
These restaurant-style smoked shotgun shells feature a delicious combo of sausage and cheeses stuffed inside tender manicotti pasta, all wrapped in bacon, and doused in barbecue sauce. They're easy to make and great to serve with creamy dipping sauces!
Prep Time
35 mins
Cook Time
1 hr 35 mins
Total Time
2 hrs 5 mins
Servings: 12 - 14 rolls
Calories: 386 kcal
Course:
Main Course , Appetizer , Snacks
Cuisine:
American
Ingredients
- 8 ounce box manicotti shells
- 16 ounces ground pork sausage or ground beef
- 8 ounces cream cheese
- 1 cup sharp cheddar cheese shredded
- 1 ½ tablespoon BBQ rub seasoning or steak seasoning
- 1/3 cup pickled jalapeno diced
- 16 ounces long thin-sliced bacon strips NOT thick-cut
- 18 ounces BBQ sauce
Instructions
- Set out a large mixing bowl and a 9 x 13-inch baking dish. In the bowl, combine the sausage, cream cheese, sharp cheddar cheese, barbecue seasoning, and diced jalapeños. Mix by hand until very smooth.
- Use your hands to pack the meat mixture into the manicotti shells. Make sure there are no air pockets inside the manicotti - I find it best to pack the meat mixture from one end and push it all the way through to the other end.
- Wrap each manicotti with a thin long strip of bacon. Stretch the bacon so that it fully covers the manicotti shell and can be tucked under on both ends.
- Place the stuffed and bacon-wrapped manicotti shells in the baking dish. Pour the barbecue sauce over the top and allow the pasta shells to soak in the sauce for at least 30 minutes.
- Once the manicotti are wrapped and soaking in barbecue sauce, preheat the smoker to 250°F.
- After 30 minutes of soaking, gently move the shotgun shells out of the baking dish and onto the smoker grates. Try to retain as much barbecue sauce on the shotgun shells as possible. If needed, brush/pour extra over the top so there's a nice thick coating.
- Smoke the shotgun shells at a consistent 250°F for 90 minutes. At this point check one of the shotgun shells by squeezing to see if the pasta inside is soft. It should be a perfect al dente, slightly firm but fully cooked through. If they need a little longer, leave them on the smoker for another 10 to 20 minutes.
Cup of Yum
Notes
- Serve warm as-is, or with a side of creamy dipping sauce like ranch dressing, blue cheese dressing, or Caesar dressing!
- Homemade smoked shotgun shells will keep well for up to 3 days in the refrigerator. Place them all in a container with a lid, or wrap them individually in plastic wrap before sealing in a bag.
- They'll keep well in the freezer for up to 3 months sealed in an airtight bag. Thaw them in the fridge overnight before rewarming them.
Nutrition Information
Serving
1pc
Calories
386kcal
(19%)
Carbohydrates
35g
(12%)
Protein
20g
(40%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
47mg
(16%)
Sodium
1629mg
(68%)
Potassium
308mg
(9%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
435IU
(9%)
Vitamin C
1mg
(1%)
Calcium
135mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12- 14 rolls
Amount Per Serving
Calories 386
% Daily Value*
| Serving | 1pc | |
| Calories | 386kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 20g | 40% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 1629mg | 68% |
| Potassium | 308mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.