Go Back Email Link
–+ servings
Bacon Wrapped Shotgun Shells (Smoker or Oven)
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
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.
Pin Recipe Print Recipe
smoked shotgun shells recipe stack.
Prep Time30 minutes
Cook Time2 hours
other time6 hours
Prep Time8 hours 30 minutes
servings14 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

Instructions

Step 1: Prepare the Filling

  1. 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

  1. 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

  1. 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

  1. 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

  1. Preheat your smoker to 250°F using hickory or applewood pellets.
  2. Place the shells on the smoker grate and smoke for 1 hour.
  3. 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

Serving: 1shell | Calories: 641kcal | Carbohydrates: 21g | Protein: 15g | Fat: 55g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.4g | Cholesterol: 95mg | Sodium: 597mg | Potassium: 270mg | Fiber: 1g | Sugar: 8g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg

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.
CourseAppetizer
CuisineAmerican
Keywordsmoked shotgun shells
QR Code linking back to recipe