Ingredients

2 (8 ounce) boxes manicotti shells

1½ pounds ground beef

1 pound hot Italian sausage

1 medium onion, finely diced

2 cups sharp cheddar cheese

6 ounces cream cheese

1 jalapeno, finely diced

2 teaspoons Slap Ya Mama seasoning

2 teaspoons garlic powder

2 teaspoons black pepper

1 teaspoon red pepper flakes

⅓ cup barbecue sauce

2 (16 ounce) packages bacon (may need more)

Additional barbecue sauce for coating

Instructions

Step 1: Preheat your smoker to 250°F (121°C).

Step 2: In a large bowl, mix the ground beef, hot Italian sausage, finely diced onion, sharp cheddar cheese, cream cheese, jalapeno, Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes, and ⅓ cup barbecue sauce. Do not cook the meat beforehand.

Step 3: Gently stuff each uncooked manicotti shell from both ends with the meat mixture, making sure to avoid any air pockets inside.

Step 4: Wrap each stuffed shell with slices of bacon, covering the ends completely. You might need two pieces of bacon per shell for full coverage.

Step 5: Brush additional barbecue sauce over both sides of the bacon-wrapped shells. Place them on a baking sheet as you prepare the remaining shells, continuing to baste with BBQ sauce.

Step 6: Place the shells in the smoker and smoke for 60 minutes. After one hour, flip the shells, baste again with barbecue sauce, and smoke for another 60 minutes or until the bacon is crispy and caramelized.

Step 7: Remove the smoked shotgun shells from the smoker and let them rest briefly before serving. Enjoy!

Tips & Variations

Use turkey or chicken sausage for a leaner option while keeping great flavor.

Add chopped fresh herbs like parsley or cilantro to the filling for a fresh twist.

If you don’t have a smoker, bake the shells at 350°F covered with foil for 45 minutes, then uncover and bake another 15 minutes to crisp the bacon.

Be sure to wrap the bacon tightly around the shells to keep the filling secure during smoking.

Storage

Store any leftover smoked shotgun shells in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through to preserve the bacon’s texture. This dish can also be frozen; wrap tightly and freeze for up to 1 month, thawing overnight before reheating.

FAQs

Can I use regular pasta shells instead of manicotti?

Manicotti shells are best as they hold a large amount of filling and maintain their shape, but large pasta shells can be used if manicotti is unavailable. Just adjust the filling amount accordingly.

Do I need to precook the meat before stuffing the shells?

No, the recipe uses raw ground beef and sausage mixed with seasoning and cheese, then the shells are smoked slowly, cooking the meat completely in the process.