Smoked Shotgun Shells Recipe (Manicotti, Bacon and BBQ Sauce)

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.

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A blue plate with a stack of smoked shotgun shells sits next to the barbecue grill, giving off a smoky aroma

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.

silicone brush brushing on BBQ sauce onto a single Smoked Shotgun Shell.

mixed meats, cream cheese, cheese in a glass bowl.

Prepare the Filling

In a medium bowl, combine ground beef, hot Italian sausage, cream cheese, and shredded cheddar cheese. Mix until evenly combined.

a clear pastry bag filled with meat mixture, filling a manacotti shell with meat.

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

14 Smoked Shotgun Shells manacotti stuffed and resting on a baking sheet.

The meat will shrink as it cooks so don't be afraid to over-fill the shells.

female hand demonstrating how to wrap the bacon around the stuffed manacotti shell for Smoked Shotgun Shells Recipe

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.

14 bacon wrapped, stuffed Smoked Shotgun Shells on a baking sheet.

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).

smoked shotgun shells brushed with BBQ sauce, smoke billowing around them.

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

Bacon Wrapped Shotgun Shells (Smoker or Oven)

Sarah Mock

4.77 from 55 votes

Shotgun shells recipe perfection: stuffed pasta shells, smoky bacon, melted cheese, and sticky BBQ sauce all in one bite‑sized appetizer for game day or backyard get‑togethers.

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8 30

14 Shells

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

Get Recipe Ingredients

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

Nutrition

Notes

Can these be made without a smoker?

For sure! No smoker is needed. You are able to make them on the grill using the temperatures listed on the recipe card. The only thing you will be missing is the smoky flavor. Add a stop or two of liquid smoke to your sauce if you would like to have a smoky flavor without a smoker.

Appetizer

American

smoked shotgun shells

If you're putting together a small spread, Chili Cheese Dip is an easy addition that fits right in. Or make a batch of grilled wings to round out the appetizers.

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Oven Instructions

No smoker? No problem! You can still enjoy these delicious bacon-wrapped shotgun shells by baking them in the oven.

Instructions:

Prepare the Filling:
In a medium bowl, mix the ground beef, hot Italian sausage, cream cheese, and shredded cheddar cheese until well 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.
Wrap with Bacon:
Wrap each stuffed shell with a slice of bacon, making sure 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).
Preheat the Oven:
Preheat your oven to 325°F. Place a heat-safe cooking rack on top of a rimmed baking sheet. For easy cleanup, line the baking sheet with foil or parchment paper.
Add Smoky Flavor (Optional):
If you'd like a smoky flavor, mix 1-2 teaspoons of liquid smoke into your BBQ sauce.
Bake the Shells:
- Arrange the shells on the prepared rack.
- Brush each shell with BBQ sauce from edge to edge.
- Bake for 30 minutes.
Flip and Baste:
- Carefully flip each shell and brush with more BBQ sauce.
- Bake for an additional 25-35 minutes, or until the internal temperature of the meat reaches 165°F and the bacon is crispy.
Finish with Sauce:
Brush one last layer of BBQ sauce over the shells before serving.

Tips For Success

smoked shot gun shell pasta wrapped in bacon, cut in half with a pair of tongs holding it.

Crispy Bacon: For extra-crispy bacon, broil the shells for 1-2 minutes at the end of baking. Keep a close eye to prevent burning!
Moisture Check: If the pasta edges look dry, brush them with extra BBQ sauce during baking.
Serving Suggestion: Serve with extra BBQ sauce or ranch dressing for dipping.

Storage Tips

Be sure to cover the shells with plastic wrap or keep them in a zip-top bag for up to 48 hours before smoking.

Reheating Instructions

If you have any leftovers, you can microwave them on 50% power in 30-second increments until heated through. But I found the best way to reheat is in the oven.

Frequently asked questions, answers and tips:

Can these be made without a smoker?

Why are the edges of the pasta shell so crispy?

If the edges of the shells are not kept moist enough, they will dry out. Be sure the bacon is touching the entire pasta. Extra sauce can also be brushed on the shells as they are in the final cook.

How do I prevent the pasta from drying out?

Ensure the bacon is tightly wrapped around the shells, and baste them with BBQ sauce during cooking to keep them moist.

Chef Tip

When wrapping the shell with bacon you will get the best wrap by aligning the bacon with the angle of the cut edge of the shell.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

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