Smoked Shotgun Shells: A Guide to Delicious, Bacon-Wrapped Goodness

Smoked Shotgun Shells: Prepare to embark on a culinary adventure that will redefine your understanding of comfort food! Imagine biting into a perfectly al dente manicotti shell, bursting with a savory, cheesy filling, all embraced by the smoky kiss of your backyard smoker. This isn’t just dinner; it’s an experience.

While the exact origins of this playful dish are shrouded in mystery, the concept draws inspiration from classic Italian-American stuffed pasta dishes. Think of it as a deconstructed lasagna, elevated with the irresistible allure of smoke. The “shotgun shell” moniker, of course, comes from the manicotti pasta’s cylindrical shape, adding a touch of whimsy to this hearty meal.

What makes Smoked Shotgun Shells so incredibly popular? It’s a symphony of flavors and textures. The creamy ricotta and flavorful meat filling provide a satisfying richness, while the smoky exterior adds a depth that elevates the dish beyond the ordinary. Plus, they’re surprisingly easy to prepare, making them perfect for weekend gatherings or a special weeknight treat. The combination of convenience and incredible taste makes this dish a guaranteed crowd-pleaser. Get ready to impress your friends and family with this unforgettable smoked masterpiece!

this Recipe

Ingredients:

• 1 pound Italian sausage (sweet or hot, your preference!)
• 1 pound ground beef (80/20 blend works great)
• 1 (15 ounce) can ricotta cheese
• 1 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (24 ounce) jar marinara sauce, divided
• 1 box jumbo pasta shells (about 24 shells)
• 1/2 cup shredded mozzarella cheese
• Wood chips for smoking (hickory, apple, or cherry recommended)
• Olive oil

Preparing the Meat Filling:

1. First, let’s get that delicious meat filling ready. In a large bowl, combine the Italian sausage and ground beef. I like to use my hands to really mix it well, but you can use a spoon if you prefer. Just make sure everything is evenly distributed.
2. Now, add the ricotta cheese, Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper to the bowl. Again, mix everything together until it’s well combined. You want a nice, uniform mixture so each shell is packed with flavor. Don’t overmix, though, or the filling can become tough.
3. Set the meat filling aside while we prepare the pasta shells.

Cooking the Pasta Shells:

1. Bring a large pot of salted water to a boil. The salt is important – it seasons the pasta from the inside out!
2. Add the jumbo pasta shells to the boiling water and cook according to the package directions, but reduce the cooking time by about 2 minutes. You want the shells to be al dente, meaning they’re still slightly firm to the bite. They’ll continue to cook in the smoker, so we don’t want them to get mushy.
3. Once the shells are cooked, drain them well and rinse them with cold water to stop the cooking process. This also helps prevent them from sticking together.
4. Gently lay the cooked shells out on a baking sheet lined with parchment paper to dry slightly. This will make them easier to handle when we’re stuffing them.

Stuffing the Pasta Shells:

1. Now for the fun part – stuffing the shells! Take one of the cooked pasta shells and carefully fill it with the meat mixture. I find it easiest to use a spoon or a piping bag to get the filling in there neatly. Pack the filling in firmly, but not so tightly that you risk tearing the shell.
2. Repeat this process with all the remaining pasta shells and meat filling. You should end up with about 24 beautifully stuffed shells.

Preparing for the Smoker:

1. Lightly grease a baking dish with olive oil. This will prevent the shells from sticking to the bottom of the dish. I usually use a 9×13 inch baking dish, but any similar size will work.
2. Spread about 1 cup of the marinara sauce evenly over the bottom of the prepared baking dish. This will create a nice, flavorful base for the shells.
3. Arrange the stuffed pasta shells in the baking dish, nestling them snugly together. Try to arrange them in a single layer so they cook evenly in the smoker.
4. Pour the remaining marinara sauce over the stuffed shells, making sure to cover them completely. You want every shell to be coated in that delicious sauce.
5. Sprinkle the shredded mozzarella cheese evenly over the top of the sauced shells. This will create a beautiful, bubbly, cheesy topping as they smoke.

Smoking the Shotgun Shells:

1. Prepare your smoker according to the manufacturer’s instructions. You’ll want to maintain a temperature of around 225-250°F (107-121°C).
2. Add your chosen wood chips to the smoker. I personally love using hickory for a strong, smoky flavor, but apple or cherry wood also work well for a milder, sweeter smoke.
3. Place the baking dish with the stuffed shells into the smoker.
4. Smoke the shells for about 2-3 hours, or until the cheese is melted and bubbly and the shells are heated through. The internal temperature of the meat filling should reach 165°F (74°C). Use a meat thermometer to check the temperature.
5. During the smoking process, you may want to rotate the baking dish occasionally to ensure even cooking and smoking.
6. Keep an eye on the wood chips and add more as needed to maintain a consistent smoke.

Serving the Smoked Shotgun Shells:

1. Once the shells are done smoking, carefully remove the baking dish from the smoker. Be careful, as the dish will be very hot!
2. Let the shells rest for about 10-15 minutes before serving. This will allow the cheese to set slightly and prevent them from being too runny.
3. Garnish with fresh parsley or basil, if desired.
4. Serve the smoked shotgun shells hot and enjoy! They’re delicious on their own or with a side salad or garlic bread.

Tips and Variations:

• Spice it up: For a spicier dish, use hot Italian sausage or add a pinch of red pepper flakes to the meat filling.
• Cheese lovers: Feel free to add other cheeses to the filling, such as provolone or fontina.
• Vegetarian option: Substitute the meat filling with a mixture of cooked vegetables, such as spinach, mushrooms, and zucchini.
• Make ahead: You can prepare the stuffed shells ahead of time and store them in the refrigerator for up to 24 hours before smoking. Just add a few extra minutes to the smoking time to ensure they’re heated through.
• Sauce it up: Experiment with different types of marinara sauce, such as a roasted garlic marinara or a spicy arrabbiata sauce.
• Wood choice: Different woods will impart different flavors. Try experimenting to find your favorite! Mesquite will give a very strong, earthy flavor, while pecan is milder and nuttier.

Enjoy your Smoked Shotgun Shells!

Conclusion:

Okay, friends, let’s recap why these Smoked Shotgun Shells are about to become your new go-to appetizer or party centerpiece. We’ve taken the classic stuffed pasta shell and elevated it to a whole new level of smoky, cheesy, meaty deliciousness. The combination of the perfectly cooked pasta, the rich and savory filling, and that kiss of smoke from the smoker is simply irresistible. Trust me, once you try these, you’ll be hooked!

But it’s not just about the taste; it’s about the experience. Imagine pulling these out at your next barbecue, game day gathering, or even just a casual weeknight dinner. The presentation alone is a showstopper, and the aroma will have everyone drooling before they even take a bite. These aren’t just appetizers; they’re conversation starters!

Now, let’s talk serving suggestions and variations. While these Smoked Shotgun Shells are fantastic on their own, you can definitely customize them to your liking. For a spicier kick, add a pinch of red pepper flakes to the filling or serve them with a side of your favorite hot sauce. If you’re looking for a lighter option, you could use ground turkey or chicken instead of sausage. Vegetarian? No problem! Substitute the meat with a blend of sautéed mushrooms, spinach, and ricotta cheese. The possibilities are endless!

Serving Suggestions:

• Serve with a side of marinara sauce for dipping.
• Garnish with fresh parsley or basil.
• Pair with a crisp salad for a complete meal.
• Offer a variety of dipping sauces, such as ranch, BBQ sauce, or a creamy garlic aioli.

Variations:

• Use different types of cheese in the filling, such as mozzarella, provolone, or pepper jack.
• Add vegetables to the filling, such as diced bell peppers, onions, or zucchini.
• Experiment with different types of sausage, such as Italian sausage, chorizo, or andouille.
• Wrap the shells in bacon before smoking for an extra layer of flavor.

I truly believe that this recipe for Smoked Shotgun Shells is a must-try for anyone who loves good food and enjoys experimenting in the kitchen. It’s relatively easy to make, incredibly versatile, and guaranteed to impress. Don’t be intimidated by the smoking process; it’s easier than you think, and the results are well worth the effort.

So, what are you waiting for? Gather your ingredients, fire up your smoker, and get ready to create some culinary magic. I’m confident that you’ll love these Smoked Shotgun Shells as much as I do. And when you do, please, please, please share your experience with me! I’d love to see your creations, hear about your variations, and learn what you thought of the recipe. Tag me in your photos on social media, leave a comment below, or send me an email. I can’t wait to hear from you!

Happy smoking, and happy eating!