Oh my goodness, let me tell you about these smoked shotgun shells! They’re not just a dish; they’re a flavor explosion wrapped in bacon! Imagine jumbo pasta shells stuffed to the brim with a savory blend of ground beef, Italian sausage, and gooey cheese, all kissed by that beautiful smoky goodness. I first made these for a gathering, and wow, they were gone in minutes! Everyone was raving about them, and I couldn’t help but feel like a rockstar in the kitchen. The joy of watching friends and family bite into these delicious, cheesy, meaty treats is something I’ll never forget. Trust me, once you try these, they’ll become your go-to crowd-pleaser for any occasion!
Ingredients List
- 12 jumbo pasta shells: These are the star of the show! Choose large shells that can hold a generous amount of filling.
- 1 lb ground beef: Use lean ground beef for a well-balanced flavor. It should be cooked until browned and drained of excess fat.
- 1 lb Italian sausage: This adds a fantastic savory depth. You can choose mild or spicy depending on your preference!
- 1 cup shredded mozzarella cheese: For that classic stretchy cheese texture that melds beautifully with the other ingredients.
- 1 cup shredded cheddar cheese: This brings a delightful sharpness to the filling. Go for sharp or mild based on your taste.
- 1/2 cup cream cheese, softened: Cream cheese adds creaminess and helps bind everything together. Make sure it’s softened for easy mixing!
- 1/4 cup chopped green onions: These add a fresh crunch and a burst of flavor. Chop them finely for even distribution.
- 1 tbsp garlic powder: A must-have for that aromatic, savory punch.
- 1 tbsp onion powder: This enhances the overall flavor profile without overpowering the dish.
- 12 slices of bacon: Because everything is better with bacon! Choose thick-cut for extra flavor and crispness.
- BBQ sauce to taste: This is optional but highly recommended! It adds a sweet and tangy layer of flavor during smoking.
How to Prepare Smoked Shotgun Shells
Prepping the Ingredients
First things first, let’s get those ingredients ready! In a large skillet, cook the ground beef and Italian sausage over medium heat until they’re beautifully browned. Make sure to drain any excess fat so your filling isn’t greasy. Then, in a mixing bowl, combine the cooked meat with the mozzarella, cheddar, cream cheese, chopped green onions, garlic powder, and onion powder. Mix everything together until it’s well combined, and you’ve got a delicious filling waiting for those pasta shells!
Stuffing the Shells
Now comes the fun part: stuffing those jumbo pasta shells! Take one shell at a time and carefully fill it with your meat and cheese mixture. I like to use a spoon for this, but you could also use a piping bag for a cleaner approach. Just make sure to fill them evenly to avoid any sad, empty shells. You want each bite to be a cheesy, meaty delight!
Wrapping with Bacon
Next, let’s wrap these beauties in bacon! Take a slice of bacon and start at one end of the stuffed shell, wrapping it around snugly. You want to cover as much of the shell as possible for that crispy goodness. If the bacon doesn’t stay in place, just use a toothpick to secure it. Repeat this with all your stuffed shells, and they’re ready for the smoker!
Smoking the Shells
Alright, it’s time to fire up the smoker! Preheat it to 225°F (about 107°C). Once it’s ready, carefully place your bacon-wrapped shells directly on the grates. Let them smoke for about 2 hours, allowing that delicious flavor to soak in. But don’t forget this crucial step: during the last 30 minutes of smoking, brush each shell with your favorite BBQ sauce. This will caramelize beautifully and add a sweet, tangy finish that complements the savory filling perfectly. Once they’re done, let them rest for about 10 minutes before serving. Trust me, the anticipation will be worth it!
Nutritional Information
Let’s talk numbers! Each serving of these mouthwatering smoked shotgun shells packs a punch in flavor and nutrition. Here’s the estimated breakdown per shell:
- Calories: 300
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 800mg
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 1g
- Protein: 20g
Keep in mind that these values are estimates based on typical ingredients, so they may vary slightly depending on the specific brands and types of ingredients you use. But hey, who’s counting when you’re indulging in such deliciousness, right?
Tips for Success
To ensure your smoked shotgun shells turn out perfectly every time, here are my top tips! First, make sure your smoker is at the right temperature before placing the shells inside—this helps with even cooking and flavor infusion. If you want extra crispiness, consider pre-cooking the bacon slightly before wrapping it around the shells. Also, don’t skip the resting period after smoking; it allows the flavors to meld beautifully. And for a flavor boost, try experimenting with different cheese blends or adding a hint of smoked paprika to the filling for that extra smoky kick. Happy cooking!
Variations on Smoked Shotgun Shells
The beauty of smoked shotgun shells is their versatility! You can easily switch up the meats by using shredded chicken or pulled pork for a different flavor profile. If you’re feeling adventurous, try adding some diced jalapeños or crushed red pepper flakes to the filling for a spicy twist! Cheese lovers can experiment with pepper jack or gouda for a unique taste. You could even swap out the bacon for prosciutto for a more gourmet touch. The possibilities are endless, so feel free to get creative and make this dish your own!
Serving Suggestions
To elevate your smoked shotgun shells into a complete meal, consider pairing them with a refreshing side of coleslaw. The crunch and acidity of coleslaw beautifully balance the richness of the shells. Another great option is a simple green salad dressed with a tangy vinaigrette; it’ll add a lightness to the hearty flavors. And let’s not forget about beverages! A cold beer or a zesty lemonade pairs wonderfully with these smoky bites, enhancing the overall experience. Trust me, your guests will be asking for seconds!
FAQ Section
Can I prepare smoked shotgun shells in advance?
Absolutely! You can prepare the filling and stuff the shells a day ahead of time. Just keep them covered in the fridge until you’re ready to smoke them. This way, the flavors marry beautifully!
What type of smoker is best for this recipe?
I recommend using a pellet smoker for consistent heat and fantastic flavor, but a charcoal or wood smoker will also work wonders. Just make sure you use good quality wood chips for that rich smokiness!
Can I use different pasta shapes?
While jumbo pasta shells are ideal for holding the filling, you can experiment with other shapes, like large conchiglie or even manicotti. Just ensure they’re big enough to contain your delicious stuffing!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, just reheat in the oven at 350°F until warmed through. No need to smoke them again!
Can I make this recipe spicy?
Definitely! For a spicy kick, add diced jalapeños to the filling or sprinkle some crushed red pepper flakes in. You can even use spicy sausage to amp up the heat. Go wild!
Why You’ll Love This Recipe
- Incredibly flavorful with a savory blend of meats and cheeses, all wrapped in crispy bacon.
- Easy to prepare, making them perfect for both beginners and seasoned cooks.
- Great for gatherings; they’re always a crowd-pleaser and disappear fast!
- Versatile—experiment with different meats, cheeses, and spices to create your own signature version.
- Perfectly smoked for that irresistible depth of flavor that only a smoker can provide.
Smoked Shotgun Shells: 12 Reasons You’ll Love This Recipe
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
Smoked shotgun shells filled with a savory blend of meats and cheeses, wrapped in bacon and smoked to perfection.
Ingredients
- 12 jumbo pasta shells
- 1 lb ground beef
- 1 lb Italian sausage
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/4 cup chopped green onions
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 12 slices of bacon
- BBQ sauce to taste
Instructions
- Preheat your smoker to 225°F.
- Cook the ground beef and Italian sausage in a skillet over medium heat until browned. Drain excess fat.
- In a bowl, combine the cooked meat, mozzarella, cheddar, cream cheese, green onions, garlic powder, and onion powder. Mix well.
- Stuff each jumbo pasta shell with the meat and cheese mixture.
- Wrap each stuffed shell with a slice of bacon, securing with a toothpick if necessary.
- Place the wrapped shells in the smoker and smoke for 2 hours.
- During the last 30 minutes, brush the shells with BBQ sauce.
- Remove from the smoker and let rest for 10 minutes before serving.
Notes
- For a spicy kick, add diced jalapeños to the filling.
- Experiment with different cheeses like pepper jack for added flavor.
- Serve with a side of coleslaw or pickles for balance.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 shell
- Calories: 300
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
Keywords: smoked shotgun shells, smoked pasta, bacon-wrapped, stuffed shells
