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Smoked Shotgun Shells Recipe

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4.1 from 10 reviews

Smoked Shotgun Shells are a delicious twist on classic manicotti, filled with a savory mixture of ground pork, cream cheese, and Pepper Jack cheese, then wrapped in smoky bacon and slow-smoked to perfection. This recipe delivers tender, flavorful pasta shells with a crispy, glazed bacon finish, perfect as a hearty appetizer or main dish for gatherings.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 14 servings
  • Category: Appetizer
  • Method: Smoking
  • Cuisine: American

Ingredients

Manicotti and Filling

  • 14 manicotti shells
  • 1 lb ground pork
  • 1 tbsp BBQ Dry Rub Seasoning
  • 4 oz cream cheese (softened)
  • 8 oz Pepper Jack Cheese (shredded)
  • 3 tbsp BBQ Dry Rub Seasoning (for sprinkling)

Bacon Wrapping and Sauce

  • 14 thin slices bacon (use 28 slices if you want an end-to-end wrap)
  • 1 cup BBQ Sauce

Instructions

  1. Par-boil Manicotti Shells: Bring a large pot of water to a boil. Add the manicotti shells and cook for only 2 minutes so they remain firm and retain their shape. Remove the shells, drain well, and let them cool for 10 minutes to handle easily.
  2. Prepare the Filling: In a mixing bowl, combine the ground pork, 1 tbsp BBQ dry rub, softened cream cheese, and shredded Pepper Jack cheese. Mix thoroughly until all ingredients are evenly incorporated.
  3. Stuff and Wrap Shells: Carefully fill each par-boiled manicotti shell with the prepared filling all the way to the edges. For a secure and smoky wrap, take one slice of bacon and wrap it end-to-end along the stuffed shell. Then spiral wrap another slice of bacon around the shell itself. Place each bacon-wrapped shell seam side down on a wire rack set on a baking tray to keep the bacon secure and allow fat to render evenly. Sprinkle the tops with the remaining BBQ dry rub seasoning.
  4. Smoking the Shells: Preheat your smoker to 300°F. Place the manicotti on the smoker rack and smoke for 50 minutes. After this time, baste the shells generously with BBQ sauce. Return them to the smoker and cook for an additional 10 minutes or until the bacon is crispy and the sauce is nicely glazed.
  5. Alternative Oven Method: If you do not have a smoker, preheat your oven to 300°F. Follow the same preparation steps. Place the shells seam-side down on a wire rack over a foil-lined rimmed baking sheet. Bake for 50–55 minutes until the pork filling is cooked and bacon is mostly rendered. Brush BBQ sauce on the shells, then increase oven temperature to 400°F and bake for an additional 8–12 minutes until the bacon crisps and the sauce is sticky and caramelized. Let rest 5 minutes before serving.
  6. Alternative Grill Method: Set your grill for indirect heat at about 300°F with the lid closed. Smoke the manicotti shells indirectly for 45–50 minutes. Finish by basting with BBQ sauce and moving to direct heat briefly to crisp the bacon and glaze the sauce.

Notes

  • Par-boiling the manicotti ensures they hold their shape during smoking or baking without becoming mushy.
  • Using a wire rack is essential to let bacon fat drip away, preventing sogginess and ensuring even cooking.
  • You can prepare these shells in advance and refrigerate them before smoking or baking. If doing so, allow additional cooking time for chilled shells.
  • For a smoky boost without a smoker, add ½ tsp smoked paprika or ¼ tsp chipotle powder to your filling or lightly brush the bacon with BBQ sauce mixed with a few drops of liquid smoke.
  • Letting the cooked manicotti rest for 5 minutes before serving helps the filling set and makes them easier to handle and eat.

Find it online: https://cheftinaskitchen.com/smoked-shotgun-shells-recipe/