Spicy Stuffed Shotgun Shells Recipe: A Cheesy, Meat-Filled Pasta Bake
Equipment
- Smoker or oven
- Mixing bowl
- Baking sheet (if using an oven)
- Grill grates (for smoker or grill)
- Air fryer (optional)
- Basting brushÂ
- Toothpicks (for securing bacon)
- Measuring spoons and cups
- Cutting board and knife
Ingredients
- 1 pound hot Italian sausage
- 1 pound breakfast sausage
- 2 cups shredded mozzarella cheese
- 2 cups shredded Monterey Jack cheese
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- â…“ cup barbecue sauce, plus more for brushing
- 12 manicotti shells
- 24 slices of thick-cut bacon
- 1 jalapeno, finely diced
- 1 medium onion, finely diced
- 1 tablespoon favorite BBQ rub
- Cream cheese for filling
- Sharp cheddar cheese for topping
Instructions
Step 1: Preheat the Oven
- Begin by preheating the smoker to 250 degrees.
Step 2: Mix Your Ingredients
- In a mixing bowl, combine 1 pound of hot Italian sausage with breakfast sausage, 2 cups of mozzarella cheese, 2 cups of Monterey Jack cheese, 2 teaspoons of garlic powder, and 1 tablespoon of your favorite BBQ rub.
Step 3: Stuff the Manicotti Shells
- Gently stuff the manicotti shells with this sausage mixture, ensuring no air pockets. Next, wrap each stuffed shell with two slices of bacon, securing them with toothpicks if necessary. Brush additional barbecue sauce over the bacon-wrapped shells for added flavor.
Step 4: Grill
- Place the shotgun shells on the smoker grill grates and smoke for 1 hour at 250 degrees, turning them halfway through to ensure even cooking. Increase the temperature to 300 degrees during the last 15 minutes to crisp up the bacon.
Step 5: Serving
- Once the bacon is crispy and the cheeses are melted, remove the shells from the smoker and let them rest for 10 minutes before serving. This will allow the moisture from the meat to redistribute, ensuring each bite is juicy and flavorful. Serve warm as a hearty smoked appetizer or main dish.
Notes
- This dish is an excellent choice for party menus or potlucks. Opt for a milder sausage and skip the jalapeno for those who enjoy a smoky flavor without the heat. The shotgun shells are a versatile recipe that can be enjoyed year-round but are particularly fitting for fall and winter gatherings where hearty, warming dishes are appreciated.
- If using a smoker, consider the type of wood you prefer. Each wood imparts a different flavor, and finding your favorite can make all the difference in the final taste. Applewood offers a subtly sweet note, while mesquite provides a stronger, earthier undertone. Your choice of wood will help personalize the shotgun shells to your taste preferences.