Smoked shotgun shells are a family favorite whenever the pellet smoker is running. Each bite layers smoky bacon, seasoned meat, and gooey cheese inside tender pasta, making them perfect for game day or weekend gatherings. They're simple to prep, big on flavor, and always the first thing to disappear from the appetizer table.
Whether you're using a Traeger, Rec-Tec, or your trusty oven, this smoked shotgun shells recipe is sure to become a favorite. Perfect for feeding a crowd or impressing your neighbors at the next cookout!
This worked exactly as written, thanks!
★★★★★~ Joy P. 2025
Make a batch of these when you are making a smoked pineapple, smoked brisket or a whole smoked turkey! Give your guests a smoked appetizer while the main event is cooking.
Why this delicious appetizer is amazing:
- The addition of the cream cheese and ground sausage will give added moisture to the beef stuffing!
- The perfect appetizer for when you are smoking your favorite recipe and need a snack while you wait.
- Bacon slowly renders, softening and cooking the shells while cooking to a crisp.
Ingredients:
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Instructions
- For an added kick of flavor add a few tablespoons of your favorite spice or BBQ rub to the meat filling.
- Cheese - Sharp cheddar cheese, Monterey jack cheese, mozzarella cheese, jalapeno cheese or smoked gouda cheese would be delicious.
- Use cannelloni shells if you are not able to find manicotti shells.
Prepare the Filling
In a medium bowl, combine ground beef, hot Italian sausage, cream cheese, and shredded cheddar cheese. Mix until evenly combined.
Stuff the Shells
Using a piping bag or spoon, fill each uncooked manicotti shell with the meat mixture. Press firmly to ensure the shell is fully packed.
Stuffing Tip
The meat will shrink as it cooks so don't be afraid to over-fill the shells.
Wrap with Bacon
Wrap each stuffed shell with a slice of bacon, ensuring the entire shell is covered. Tuck the ends of the bacon underneath to secure.
Refrigerate
Place the bacon-wrapped shells on a baking sheet, cover with plastic wrap, and refrigerate for at least 6 hours (or up to 48 hours).
Smoke the Shells
- Preheat your smoker to 250°F using hickory or applewood pellets.
- Place the shells on the smoker grate and smoke for 1 hour.
- Brush each shell with BBQ sauce, increase the smoker temperature to 300°F, and cook for an additional 20-30 minutes, basting and flipping occasionally, until the bacon is crisp and the internal temperature reaches 165°F.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Ingredients
- 1 Pound (453 ⅗ Gram) Ground Beef
- 1 Pound (453 ⅗ Gram) Italian Sausage, bulk sausage
- 4 Ounces (113 ⅖ Gram) Cream Cheese
- 1 Cup (113 Gram) Shredded cheddar cheese
- 1 package (1 package) Manicotti shells
- 1 Pound (453 ⅗ Gram) Bacon
- 1 Cup (286 Gram) BBQ sauce
Instructions
Step 1: Prepare the Filling
- In a medium bowl, combine ground beef, hot Italian sausage, cream cheese, and shredded cheddar cheese. Mix until evenly combined.1 Pound (453 ⅗ Gram) Ground Beef, 1 Pound (453 ⅗ Gram) Italian Sausage, bulk sausage, 4 Ounces (113 ⅖ Gram) Cream Cheese, 1 Cup (113 Gram) Shredded cheddar cheese
Step 2: Stuff the Shells
- Using a piping bag or spoon, fill each uncooked manicotti shell with the meat mixture. Press firmly to ensure the shell is fully packed.1 package Manicotti shells
Step 3: Wrap with Bacon
- Wrap each stuffed shell with a slice of bacon, ensuring the entire shell is covered. Tuck the ends of the bacon underneath to secure.1 Pound (453 ⅗ Gram) Bacon
Step 4: Refrigerate
- Place the bacon-wrapped shells on a baking sheet, cover with plastic wrap, and refrigerate for at least 6 hours (or up to 48 hours).
Step 5: Smoke the Shells
- Preheat your smoker to 250°F using hickory or applewood pellets.
- Place the shells on the smoker grate and smoke for 1 hour.
- Brush each shell with BBQ sauce, increase the smoker temperature to 300°F, and cook for an additional 20-30 minutes, basting and flipping occasionally, until the bacon is crisp and the internal temperature reaches 165°F.1 Cup (286 Gram) BBQ sauce
Joy Phillips says
This worked exactly as written, thanks!
Sarah Mock says
Thank you, Joy! I’m so happy to hear the recipe worked exactly as written. That’s always my goal when testing and sharing recipes.
Rhonda Hughes says
I don't have a smoker or a grill. Can I bake them in the oven?
Marcie Didley says
Can these be made in the oven?
Barbara says
I don’t have a smoker! (I’ve seen smokers)!
Can these shotguns be made in an oven or on an outside bbq grill?
Sarah Mock says
for sure! There are notes in the post and in the notes section of the recipe card with grill/oven instructions.
Sarah
Barbara says
These look amazing and I will def be trying them. Btw, what is wrong with ammunition? O.o
Ralph says
Followed the directions and the Shotgun Shells came out perfectly. I did add some of my special seasonings to the mixture of meat and cheese. I took a couple of dozen to a charity auction where they sold for $95 per dozen. They are a great munchie for our guys beer on the dock. A WINNER!
Sarah Mock says
Ralph!!! That is AMAZING!!! Congrats on the amazing auction item. I so appreciate you sharing this with me.
Sarah
Iain Westbrook says
Tried this last night, used a "jerky pistol" with a long tip to fill the manicotti, almost split two open. The recipe is an excellent base from which to work in your own particular tastes. I used chorizo sausage instead of Italian and it worked out just fine.
Sarah Mock says
OOH! Love the tip on the 'jerky pistol'. I don't have one of those but I see how it would work out well.
Thanks for the tip Iain!
Sarah
Bob says
Made these today as written. I have about 12 oz. Of meat mixture left over. Did I buy to small of a shell? Thought they were stuffed as much as possible. Any suggestions for using the left over meat? Will comment after I smoke tonight.
Sarah Mock says
hmmm I wonder if your store has different size shells. Mine only has one size but different parts of the country might have different sizes. Let me know how they worked out in the end.
Sarah
Pam Corbridge says
Tried these tonight and they were good but instead of bbq sauce I thing a spaghetti sauce would be better
Ann Westervelt says
Could these be baked in an oven? I do not have a smoker or grill and they do sound interesting. Please let me know. Thank you
Bobby says
can this recipe be cooked in a conventional oven?
Teresa trump says
Can you cook these on the oven
Jennifer says
Can you tell stove instructions also. Thanks can't wait to try these
Nellie says
These look amazing but can they be cooked in the oven? No smoker or grill here….