Description: Cheesy, meaty, creamy filling stuffed inside manicotti shells, wrapped in bacon, glazed in BBQ sauce, and slow-smoked to perfection. These “shotgun shells” are savory, smoky, and loaded with flavor in every bite!
Ingredients:
- 12 uncooked manicotti shells (dry, uncooked)
- 1 lb ground beef or pork sausage (or a mix of both)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 12 slices thick-cut bacon
- 1 cup BBQ sauce (your favorite brand)
- Fresh chopped chives for garnish (optional)
Preparation:
Step 1: Prepare the Filling In a large bowl, combine the ground beef or pork sausage (or a mix of both), softened cream cheese, shredded cheddar cheese, shredded mozzarella cheese, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper.
Step 2: Mix Thoroughly Mix all the ingredients thoroughly until they are fully combined. Ensure that the cream cheese is evenly distributed and that the spices are well incorporated throughout the meat and cheese mixture.
Step 3: Stuff the Shells Carefully fill each dry manicotti shell with the meat and cheese mixture. To make this process easier, you can use a piping bag or a zip-top bag with the corner cut off. Gently squeeze the filling into each shell, making sure to pack it in without breaking the pasta.
Step 4: Wrap in Bacon Wrap one slice of thick-cut bacon around each filled shell, fully covering the pasta. Secure the bacon ends with toothpicks if necessary to prevent them from unraveling during the smoking process.
Step 5: Rest (Optional but Recommended) Place the bacon-wrapped shells on a tray, cover, and refrigerate for 4–12 hours. This resting period allows the pasta to soften slightly, making them easier to handle and cook evenly. It also helps the flavors meld together.
Instructions:
- Prepare the Filling: In a large bowl, combine ground meat, cream cheese, cheddar, mozzarella, Worcestershire, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix thoroughly until fully combined.
- Stuff the Shells: Carefully fill each dry manicotti shell with the meat and cheese mixture. A piping bag or zip-top bag with the corner cut off works great for easy filling.
- Wrap in Bacon: Wrap one slice of bacon around each filled shell, fully covering the pasta.
- Rest (Optional but Recommended): Place wrapped shells on a tray, cover, and refrigerate for 4–12 hours. This allows the pasta to soften slightly and makes them easier to handle.
- Smoke: Preheat smoker to 250°F (120°C). Place the bacon-wrapped shells directly on the smoker grates. Smoke for 90 minutes to 2 hours until bacon is cooked and crispy.
- Glaze: During the last 15 minutes, brush BBQ sauce all over the shells and continue smoking to allow the sauce to set and caramelize.
- Serve: Garnish with chopped chives and serve warm.
Why You Will Love This Recipe:
This recipe is a delightful combination of flavors and textures that will tantalize your taste buds. The creamy, cheesy filling is perfectly complemented by the savory meat, all wrapped in crispy bacon and glazed with sweet and tangy BBQ sauce. The slow-smoking process infuses the shells with a deep, smoky flavor that elevates this dish to gourmet status.
The “Smoked Shotgun Shells Bacon” recipe is incredibly versatile and can be adapted to suit your preferences. You can use different types of meat, cheeses, and BBQ sauces to create your own unique flavor combinations. The recipe is also perfect for entertaining, as it can be made ahead of time and is sure to impress your guests. Whether you’re a seasoned smoker or a beginner in the kitchen, this recipe is easy to follow and guarantees a delicious and satisfying result. The contrasting textures of the crispy bacon and tender pasta, along with the harmonious blend of smoky, savory, and sweet flavors, make this dish a culinary masterpiece.
COOKING Rating: 5/5 Stars
Serving Suggestions:
- Serve as an appetizer at your next BBQ or party.
- Pair with coleslaw, potato salad, or grilled vegetables for a complete meal.
- Offer a variety of BBQ sauces for dipping.
- Garnish with fresh herbs, such as parsley or cilantro, for added flavor and visual appeal.
- Serve with a side of cornbread for a classic Southern-inspired feast.
Tips:
- You can fully bake these in the oven at 300°F if you don’t have a smoker — bake for about 90 minutes.
- Add diced jalapeños or hot sauce to the filling for a spicy version.
- These freeze well before cooking — perfect make-ahead appetizer!
- Use a high-quality BBQ sauce for the best flavor.
- If the bacon starts to burn before the shells are fully cooked, tent them with foil.
- Ensure the manicotti shells are completely covered with bacon to prevent them from drying out.
- Experiment with different types of wood chips for smoking to find your favorite flavor profile.
Prep Time: 30 minutes
Cook Time: 1.5 – 2 hours
Total Time: 2 – 2.5 hours (plus resting time)
Nutritional Information: (Approximate values per serving)
- Calories: 450-550
- Protein: 25-30g
- Sodium: 800-1000mg
Conclusion:
The Smoked Shotgun Shells Bacon recipe is a culinary adventure that combines the best of comfort food with the sophisticated flavors of slow-smoked cuisine. The creamy, meaty filling, wrapped in crispy bacon and glazed with tangy BBQ sauce, creates a symphony of flavors that will leave you craving more. Whether you’re hosting a backyard BBQ, looking for a crowd-pleasing appetizer, or simply want to treat yourself to a delicious and satisfying meal, this recipe is sure to deliver. The combination of simple ingredients and straightforward instructions makes it accessible to cooks of all skill levels, while the customizable nature of the recipe allows you to create your own unique flavor combinations. From the smoky aroma that fills your kitchen to the explosion of flavors with every bite, this recipe is a true celebration of good food and good company. So, gather your ingredients, fire up your smoker, and get ready to experience the ultimate in savory indulgence.
Questions and Answers about This Recipe:
Question 1: Can I use a different type of cheese in the filling? Answer: Absolutely! Feel free to experiment with different types of cheese to suit your preferences. Provolone, Gruyere, or Pepper Jack would all be delicious alternatives to cheddar and mozzarella. Just be sure to use cheeses that melt well for the best results.
Question 2: Is it necessary to rest the shells in the refrigerator before smoking? Answer: While it’s not absolutely necessary, resting the shells in the refrigerator for 4-12 hours is highly recommended. This allows the pasta to soften slightly, making them easier to handle and cook evenly. It also helps the flavors meld together, resulting in a more cohesive and flavorful dish.
Question 3: Can I make this recipe without a smoker? Answer: Yes, you can! If you don’t have a smoker, you can fully bake these in the oven at 300°F for about 90 minutes, or until the bacon is cooked and crispy. The oven-baked version will still be delicious, although it will lack the smoky flavor that the smoker imparts.
Question 4: What is the best way to store leftovers? Answer: Leftover Smoked Shotgun Shells Bacon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can bake them in the oven at 350°F until heated through, or microwave them in short intervals to prevent them from becoming rubbery.
Question 5: Can I use ground turkey or chicken instead of beef or sausage? Answer: Yes, you can substitute ground turkey or chicken for beef or sausage in this recipe. However, keep in mind that turkey and chicken tend to be leaner than beef or sausage, so you may need to add a little extra fat (such as olive oil or butter) to the filling to keep it moist and flavorful. You may also want to adjust the seasoning to complement the flavor of the poultry.
