Smoked Shotgun Shells
Smoked Shotgun Shells are a fun and delicious twist on traditional stuffed pasta. These tasty bites are packed with flavor and are perfect for gatherings, game days, or just a cozy evening at home. With a combination of meats, cheeses, and smoky goodness, these shells will surely impress anyone who tries them.
Why Make This Recipe
Making Smoked Shotgun Shells is a great way to enjoy a unique twist on classic comfort food. They are easy to prepare, and the combination of flavors makes for a delicious snack or meal. Plus, cooking them in a smoker adds a wonderful depth of flavor that you just can’t replicate in the oven. If you love trying new things or hosting a party, these shells are a must-try!
How to Make Smoked Shotgun Shells
Creating Smoked Shotgun Shells is simple. Follow these easy steps to whip up your own batch:
Ingredients
- 2 (8 oz) boxes manicotti shells
- 1 lb ground beef
- 1 lb Italian sausage
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
- 12 slices of bacon
Directions
- Preheat the smoker to 225°F (107°C).
- In a bowl, mix together ground beef, Italian sausage, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- Cook the manicotti shells according to package instructions until al dente, then drain and cool.
- Stuff each manicotti shell with the meat mixture.
- Wrap each stuffed shell with a slice of bacon.
- Place the wrapped shells in the smoker and cook for about 2 hours or until the bacon is crispy and the internal temperature of the meat reaches 160°F (71°C).
- Serve hot and enjoy!
How to Serve Smoked Shotgun Shells
These shells are best served hot from the smoker. You can place them on a platter for easy serving at parties or just enjoy them right out of the smoker. Pair them with a side of marinara sauce for dipping or serve alongside your favorite salad for a complete meal.
How to Store Smoked Shotgun Shells
If you have leftovers, store them in an airtight container in the refrigerator. They are good for about 3-4 days. To reheat, pop them back in the smoker or use an oven until heated through.
Tips to Make Smoked Shotgun Shells
- Be sure to cook the manicotti shells al dente so they hold up when stuffed.
- You can experiment with different cheeses or meats based on your preference.
- Keep an eye on the bacon as it can cook faster than the shells, check for crispiness.
Variation
You can switch up the meats by adding shredded chicken or using ground turkey for a lighter version. Adding jalapeños or pepper jack cheese can also give these shells a spicy kick if desired.
FAQs
Q: Can I use regular pasta instead of manicotti shells?
A: Yes, you can use other types of pasta, but manicotti works best for stuffing.
Q: How do I know when the meat is fully cooked?
A: Use a meat thermometer; it should read 160°F (71°C) when fully cooked.
Q: Can I freeze Smoked Shotgun Shells?
A: Yes, you can freeze them before cooking. Just be sure to wrap them well and cook them from frozen, adding extra time to the cooking process.
