Description
These Smoked Shotgun Shells are a flavorful twist on stuffed pasta, featuring jumbo shells filled with a savory blend of ground beef or sausage, creamy cheeses, and spices. Smoked to perfection, they offer a rich, smoky taste, making them ideal for gatherings or family dinners.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 pound ground beef or sausage (or a mix of both)
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup barbecue sauce (plus more for serving)
- 1/2 cup bacon bits (optional, for extra flavor)
- Wood chips for smoking (hickory or applewood work great)
Instructions
- In a large skillet over medium heat, add the ground beef or sausage. Cook until browned, breaking it apart with a spatula as it cooks (about 5-7 minutes).
- Drain any excess fat and return the meat to the skillet.
- Add the softened cream cheese and stir until fully melted and combined with the meat.
- Mix in the shredded cheddar, mozzarella, and Parmesan cheeses until well combined and melted.
- Season with garlic powder, onion powder, smoked paprika, black pepper, and salt. If using bacon bits, add them now. Mix until well combined.
- Remove from heat and let the filling cool for a few minutes.
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente (about 9-11 minutes).
- Drain the shells and rinse under cold water to stop the cooking process.
- Lay the shells on a clean kitchen towel or baking sheet to dry.
- Using a spoon or piping bag, fill each pasta shell with the meat and cheese mixture, packing it in well but not overfilling.
- Set the filled shells aside on a plate or baking sheet. Cover with plastic wrap if not cooking immediately.
- Soak wood chips in water for at least 30 minutes.
- Preheat the smoker to 225°F (107°C), setting it up for indirect heat if using a charcoal smoker.
- Add soaked wood chips to the smoker box or directly onto the coals.
- Place the stuffed pasta shells on the smoker grates, ensuring they are not touching.
- Brush the tops with barbecue sauce for added flavor and moisture.
- Close the smoker lid and smoke for about 1 hour to infuse with smoky flavor.
Notes
- Feel free to customize the filling with your favorite spices or additional ingredients.
- If you don’t have a smoker, you can bake the stuffed shells in the oven at 350°F (175°C) for about 30 minutes, covered with foil.
- Prep Time: 30 minutes
- Cook Time: 60 minutes