Easy Stuffed Shells Recipe with Bacon and Creamy Cheese

What Are Smoked Shotgun Shells?

Smoked Shotgun Shells are a creative and incredibly popular culinary invention that marries the comforting familiarity of stuffed pasta with the irresistible flavors of smoked bacon and savory fillings. This dish isn’t just a meal; it’s an experience, designed to deliver a burst of flavor in every bite. They typically consist of large pasta shells, most commonly manicotti, generously filled with a mixture of seasoned ground meat, an array of cheeses, and sometimes vegetables, all wrapped tightly in strips of bacon before being slow-smoked to perfection. The smoking process infuses the entire dish with a deep, complex aroma and taste that truly sets it apart.

A Unique Pasta Dish

Unlike traditional baked manicotti or lasagna rolls, these Smoked Shotgun Shells introduce a whole new dimension through the smoking method. The pasta absorbs the smoky notes, while the bacon crisps up beautifully, rendering its fat to flavor the filling and the shell. This unique preparation method results in a dish that is wonderfully moist inside, with a perfectly cooked pasta shell and a crispy, flavorful bacon exterior. It’s a hearty dish that can serve as an impressive appetizer or a substantial main course, making it a versatile addition to any gathering or family meal. You might also enjoy similar comforting dishes like creamy chicken alfredo lasagna rolls for another pasta-based delight.

Why They’re Called “Shotgun”

The intriguing name “Smoked Shotgun Shells” comes from their distinctive appearance. Once stuffed and wrapped, the manicotti pasta, especially when viewed from the end, resembles a shotgun shell. The cylindrical shape of the manicotti combined with the bacon casing gives it a striking visual similarity to ammunition, albeit a much more delicious version! This playful name adds to the dish’s allure and makes it a memorable conversation starter at any potluck or dinner party. While the name is catchy, the flavor is what truly hits the target, making this a beloved recipe for many.

Why This Easy Stuffed Shells Recipe?

Choosing the right recipe can make all the difference, and this easy stuffed shells recipe for Smoked Shotgun Shells is designed with both simplicity and incredible flavor in mind. We understand that cooking, especially for a special occasion, should be enjoyable, not stressful. This version streamlines the process without compromising on taste, ensuring that even novice cooks can achieve fantastic results. By breaking down each step, from preparing the filling to the final smoking, we aim to make your cooking experience seamless and rewarding. The result is a dish that tastes like it took hours of complex preparation, but in reality, is quite straightforward.

Simple Steps for Great Flavor

Many recipes promise ease, but this one truly delivers. The instructions are clear, concise, and focus on maximizing flavor with minimal fuss. We guide you through creating a rich, creamy cheese sausage filling that is the heart of these shells, using readily available ingredients. The process of stuffing the manicotti and wrapping it in bacon is broken down into manageable steps, making it less daunting than it might appear. Even the smoking process, which can seem intimidating, is explained in an accessible way, ensuring you get that perfect smoky aroma and tender texture. For more culinary inspiration and straightforward recipes, check out Carina Recipes on Instagram, where we share many simple yet delicious ideas.

A Crowd-Pleasing Appetizer

When it comes to feeding a crowd, versatility is key, and these Smoked Shotgun Shells truly shine as an appetizer. Their unique presentation and combination of flavors make them an instant hit at parties, game days, or family gatherings. The smoky bacon, savory sausage, and melty cheese create a taste profile that appeals to nearly everyone. They are substantial enough to satisfy hunger but perfectly portioned for individual servings, making them ideal for mingling guests. They also pair wonderfully with a variety of dips or sauces, though they are flavorful enough to stand on their own. This dish not only tastes amazing but also offers a fun and interesting talking point, guaranteeing your guests will be asking for the recipe.

Ingredients for Your Smoked Bacon Shells

Crafting truly memorable smoked bacon shells begins with selecting the right ingredients. The quality of your components directly impacts the final flavor and texture of your dish. This recipe focuses on a blend of savory meats, rich cheeses, and aromatic spices to create a harmonious and deeply satisfying experience. Don’t skimp on quality where it matters most, as each element plays a crucial role in achieving that perfect balance of smoky, cheesy, and meaty goodness that defines Smoked Shotgun Shells.

Essential Meats and Cheeses

For the meat component, ground sausage is often preferred for its robust flavor profile, but a mix of sausage and ground beef or pork can also be used for variation. Choose a mild or spicy Italian sausage based on your preference; the subtle fennel notes in Italian sausage really complement the smoky bacon. When it comes to cheese, a blend is always best. You’ll want creamy cheeses like cream cheese or mascarpone to bind the filling and add richness, alongside flavorful, melty cheeses such as shredded mozzarella, cheddar, or even pepper jack for a bit of a kick. The bacon is, of course, non-negotiable – opt for thick-cut bacon, as it holds up better during the smoking process and provides a more substantial, crispy exterior. Manicotti shells are the pasta of choice due to their large, cylindrical shape, ideal for stuffing generously.

Key Spices and Sauces

To elevate the flavor of your creamy cheese sausage filling, a thoughtful selection of spices is paramount. Garlic powder, onion powder, smoked paprika, and a touch of cayenne pepper can create a dynamic flavor base. Fresh herbs like parsley or chives, finely chopped, add a fresh counterpoint to the rich ingredients. For the exterior, a good quality barbecue sauce is essential. It provides a sticky glaze, adding sweetness, tang, and another layer of smoky flavor during the final stages of cooking. Choose a barbecue sauce that you genuinely enjoy, as its flavor will become a prominent part of the finished dish. Some people even like to experiment with a little Worcestershire sauce or liquid smoke within the filling itself to deepen the savory notes before they even hit the smoker. For more visual cooking inspiration and diverse recipes, also check out our ideas on Pinterest.

Making the Creamy Cheese Sausage Filling

The heart of your Smoked Shotgun Shells lies within the rich and flavorful filling. This creamy cheese sausage filling is what makes each bite so satisfying and memorable. Taking the time to prepare it correctly ensures a moist, seasoned, and utterly delicious core for your shells. It’s a straightforward process, but paying attention to the details will yield the best results, creating a perfect balance of savory meat and gooey cheese that complements the smoky exterior.

Cooking the Ground Sausage

Begin by browning your chosen ground sausage in a large skillet over medium-high heat. Break the sausage apart with a spoon as it cooks, ensuring it crumbles evenly. The goal here is to cook the sausage thoroughly until it’s no longer pink and has developed some nice browned edges, which adds depth of flavor. Once cooked, drain off any excess grease. This step is crucial to prevent the filling from becoming overly oily. If you’re using a leaner sausage, there might be less fat to drain. Allow the cooked sausage to cool slightly before moving to the next step, as this makes it easier to handle and prevents the cheese from melting prematurely when mixed.

Mixing All Filling Ingredients

Once the ground sausage has cooled, transfer it to a large mixing bowl. Add the softened cream cheese or mascarpone, ensuring it’s at room temperature for easier blending. Incorporate your shredded cheeses—mozzarella, cheddar, or pepper jack work beautifully. Next, add your chosen seasonings, such as garlic powder, onion powder, smoked paprika, salt, and black pepper. A dash of red pepper flakes can be added for a subtle heat. You might also include some fresh chopped parsley or chives for brightness. Mix all these ingredients together thoroughly until they are well combined and form a cohesive, spreadable mixture. A sturdy spoon or even your hands (wearing gloves) can be effective here. Taste the mixture and adjust seasonings as needed; this is your chance to perfect the flavor before it goes into the shells. This well-mixed filling is now ready to transform into delectable stuffed manicotti recipe components.

Preparing Manicotti Shells for Stuffing

The foundation of any great stuffed pasta dish is perfectly cooked pasta. For your Smoked Shotgun Shells, proper preparation of the manicotti shells is critical to ensure they hold their shape, are easy to stuff, and don’t become mushy during the smoking process. Rushing this step can lead to frustration, so take your time to get the pasta just right. Achieving an al dente texture is key, as the shells will continue to cook and soften in the smoker.

Cooking Pasta Until Al Dente

Bring a large pot of salted water to a rolling boil. Carefully add the manicotti shells to the boiling water, stirring gently to prevent them from sticking together. It’s important to cook the pasta according to package directions, but aim for slightly undercooked – what chefs call al dente. This means the pasta should still have a slight bite to it, not be fully soft. Typically, this will be 1-2 minutes less than the recommended cooking time on the box. Since the shells will absorb moisture and continue to cook in the smoker, undercooking them slightly prevents them from becoming mushy and falling apart later on. Overcooked pasta can be difficult to stuff and will not hold its form well when wrapped in bacon.

Draining and Cooling Shells

Once your manicotti shells reach the al dente stage, carefully drain them in a colander. Immediately rinse them under cold water. This step serves two important purposes: it stops the cooking process, ensuring the pasta doesn’t overcook, and it prevents the shells from sticking together. The cool water also makes the shells much easier and safer to handle when it’s time for stuffing. Gently separate any shells that might be clinging together. Lay the cooled shells out in a single layer on a clean baking sheet or a few layers of paper towels to allow them to dry slightly. This minimizes excess moisture, which can make the bacon wrapping difficult and affect the texture of the finished dish. Having perfectly prepared shells makes the stuffing process enjoyable and sets you up for perfect smoked shotgun shells.

How to Stuff and Wrap Each Shell

This stage is where your Smoked Shotgun Shells truly begin to take shape. The process of stuffing the pasta and wrapping it in bacon is hands-on, but incredibly rewarding. It’s important to be generous with the filling and meticulous with the bacon wrapping to ensure each shell is packed with flavor and holds together beautifully during smoking. Patience here will pay off with a perfectly structured and delicious end product.

Filling Shells Generously

Once your creamy cheese sausage filling is ready and your manicotti shells are cool and separated, it’s time to stuff! There are a few methods for this. You can use a small spoon, carefully pushing the filling into both ends of the manicotti until it’s full. For a cleaner and often faster approach, transfer the filling into a large piping bag (or a sturdy zip-top bag with one corner snipped off). Pipe the filling into each end of the manicotti shell until it is plump and firm. Don’t be shy; you want each shell to be fully packed, but avoid overfilling to the point of bursting. The goal is a uniform, substantial filling throughout the length of the pasta. This generous stuffing ensures a hearty bite and a good ratio of filling to pasta.

Securing Bacon with Toothpicks

After stuffing, each manicotti shell needs to be wrapped in bacon. Take one strip of thick-cut bacon and begin wrapping it snugly around the filled manicotti shell, starting from one end and spiraling down to the other. You’ll want to overlap the bacon slightly as you go to ensure full coverage. The thickness of the bacon will determine how many strips you need per shell; often, one long strip is sufficient for full coverage. Once wrapped, secure the bacon by piercing it with one or two wooden toothpicks. Make sure the toothpicks go through both layers of bacon and into the pasta to hold everything firmly in place. These toothpicks are crucial as they prevent the bacon from unraveling during the smoking process. Remember to remove them before serving! This meticulous wrapping is what transforms them into true Smoked Shotgun Shells Bacon.

Smoking Your Delicious Shotgun Shells

The smoking process is what truly elevates these stuffed shells from good to extraordinary. It infuses them with a deep, smoky flavor that complements the rich filling and crispy bacon. While smoking might seem intimidating to some, it’s a straightforward process that yields incredibly rewarding results. Proper temperature management and wood chip selection are key to achieving perfectly cooked and flavorful smoked bacon shells.

Setting Smoker Temperature

Before placing your bacon-wrapped shells in the smoker, preheat your smoker to a consistent temperature of around 225-250°F (107-121°C). Maintaining a steady, low temperature is crucial for slow-cooking the shells, rendering the bacon fat, and allowing the smoky flavor to gently penetrate the pasta and filling without drying them out or overcooking them too quickly. Use a reliable thermometer to monitor your smoker’s internal temperature. If your smoker struggles to hold a consistent temperature, try to make small adjustments rather than large ones, as drastic changes can affect the cooking process. Arrange the shells directly on the grates or on a wire rack placed on a baking sheet, ensuring there’s enough space between each shell for the smoke to circulate evenly. For more main course smoking ideas, browse our main course recipes.

Adding Wood Chips for Flavor

The type of wood chips you use will significantly impact the flavor profile of your Smoked Shotgun Shells. For bacon, generally, milder woods work best to enhance rather than overpower the natural smoky flavor of the pork. Popular choices include:

• Apple wood: Offers a sweet, fruity, and mild smoke that pairs wonderfully with pork and poultry.
• Cherry wood: Provides a slightly sweeter and fruitier smoke, also excellent with pork.
• Hickory: A classic choice for bacon and other meats, delivering a stronger, savory, and robust smoke. Use sparingly if you prefer a milder flavor.
• Pecan: Milder than hickory but with a nutty, rich flavor that complements pork well.

Add your chosen wood chips to your smoker according to its specific instructions. You’ll typically want to add them at the beginning of the smoking process to infuse the most flavor. Replenish as needed to maintain a consistent smoke, but avoid over-smoking, which can lead to a bitter taste. The goal is to achieve a beautiful golden-brown color on the bacon and a tender, juicy interior in your stuffed manicotti recipe, usually taking around 2.5 to 3.5 hours, depending on your smoker and desired crispiness.

Final Steps: Sauce and Resting Time

As your Smoked Shotgun Shells near completion, a couple of final steps will ensure they are perfectly glazed, tender, and ready to be enjoyed. These last touches add another layer of flavor and improve the overall texture, making the waiting game truly worth it.

Brushing with Barbecue Sauce

Approximately 30-45 minutes before your shells are done smoking, it’s time to introduce that irresistible glaze. Carefully open your smoker and generously brush each bacon-wrapped shell with your favorite barbecue sauce. This step is crucial for several reasons. The barbecue sauce will caramelize on the hot bacon, creating a sticky, sweet, and tangy crust that beautifully complements the savory filling and smoky bacon. It also adds a final layer of moisture and flavor, preventing the bacon from drying out too much while adding an appealing sheen. Close the smoker and allow the shells to continue cooking, letting the sauce bake onto the bacon. The sugars in the barbecue sauce will help crisp up the bacon even further and develop a rich, appealing color. Don’t be shy with the sauce; ensure full coverage for the best results.

Allowing Shells to Cool Slightly

Once the bacon is crispy, the sauce is caramelized, and the internal temperature of the filling has reached a safe 165°F (74°C), carefully remove the Smoked Shotgun Shells from the smoker. Transfer them to a clean platter or cutting board. It’s incredibly tempting to dive right in, but allowing them to rest for 5-10 minutes is a critical step. This resting period allows the internal juices and heat to redistribute throughout the filling, resulting in a more succulent and flavorful bite. It also gives the shells a chance to firm up slightly, making them easier to handle and preventing the cheesy filling from oozing out immediately. During this time, you can also carefully remove the toothpicks that held the bacon in place. This short wait ensures that your efforts result in the most delicious and perfectly presented perfect smoked shotgun shells for your guests.

Tips for Perfect Smoked Shotgun Shells

While the recipe itself is straightforward, a few key tips can elevate your Smoked Shotgun Shells Bacon from good to absolutely outstanding. Paying attention to these details will ensure a consistently delicious outcome every time you prepare this dish. These insights come from experience and aim to help you avoid common pitfalls, resulting in a dish that truly impresses.

Don’t Overcook Pasta

This is perhaps one of the most crucial tips. As mentioned earlier, cooking your manicotti shells to an al dente stage is vital. Overcooked pasta will become mushy and won’t hold up well during the stuffing, wrapping, or smoking process. It will be prone to tearing and could disintegrate in the smoker, leading to a messy and less appealing dish. The pasta needs to be firm enough to withstand the handling and the additional cooking time in the smoker while absorbing all those delicious smoky flavors. Aim for a texture that still has a slight resistance when bitten, as it will continue to soften. You might find a brief rinse with cold water after draining helps stop the cooking process effectively.

Use Quality Thick-Cut Bacon

The bacon isn’t just a wrap; it’s an integral part of the flavor and texture profile. Using quality thick-cut bacon is highly recommended. Thin bacon tends to cook too quickly, becoming brittle and sometimes burning before the shells are fully smoked. Thick-cut bacon, on the other hand, renders its fat more slowly, crisping up beautifully and providing a more substantial, savory crust that protects the pasta and infuses the filling with its rich, smoky essence. It also holds its shape better when secured with toothpicks, ensuring a uniform wrap. The bacon quality directly impacts the overall appeal and taste of your smoked bacon shells, making it worth investing in a good brand. Learn more about the history and production of bacon on Wikipedia to appreciate its role even more.

Serving Your Delicious Stuffed Shells

After all your efforts in creating these spectacular Smoked Shotgun Shells Bacon, presentation matters just as much as taste. How you serve them can enhance the dining experience and make them even more appealing to your guests. Whether they are the star of the show or part of a larger spread, thoughtful plating and pairing can truly elevate this dish.

Garnish Ideas for Presentation

A little garnish goes a long way in making your smoked shells visually irresistible. Here are a few ideas:

• Fresh Herbs: A sprinkle of fresh, chopped parsley, cilantro, or chives adds a pop of color and a fresh aroma that contrasts beautifully with the richness of the dish.
• Extra Barbecue Sauce Drizzle: Offer a small bowl of warm barbecue sauce on the side for dipping, or artisticially drizzle a little extra over the shells just before serving.
• Cheese Shavings: A light grating of Parmesan or a sharp cheddar over the top can add another layer of cheese appeal.
• Red Pepper Flakes: For those who enjoy a little heat, a tiny pinch of red pepper flakes can add visual interest and a subtle kick.

Arranging the shells artfully on a large platter also makes a statement. They look impressive stacked or lined up neatly, showcasing their unique “shotgun” shape.

Best Sides to Pair With

Given the richness and heartiness of Smoked Shotgun Shells, pairing them with lighter, fresher sides can create a balanced meal. Consider these options:

• Coleslaw: A creamy or vinegar-based coleslaw provides a crisp, refreshing counterpoint.
• Green Salad: A simple mixed green salad with a light vinaigrette dressing offers a fresh and tangy contrast.
• Grilled Vegetables: Asparagus, corn on the cob, or zucchini, perhaps lightly grilled or roasted, can add a healthy and flavorful element.
• Mac and Cheese: If you’re going for ultimate comfort food, a classic creamy baked mac and cheese can be a delightful, albeit indulgent, pairing.
• Baked Beans: Classic smoky baked beans complement the barbecue flavors perfectly.

Remember that these shells are substantial, so simpler sides often work best to let the main dish shine. Enjoy your delicious appetizer!

Recipe Variations and Make-Ahead Tips

One of the best aspects of the Smoked Shotgun Shells Bacon recipe is its flexibility. Once you’ve mastered the basic technique, you can easily adapt it to suit your personal tastes or dietary preferences. Furthermore, knowing how to prepare parts of the dish in advance can be a game-changer for entertaining, allowing you to enjoy your guests rather than being stuck in the kitchen. Embrace these suggestions to make this versatile recipe truly your own.

Different Meats and Cheese Options

Don’t feel limited to ground sausage. The creamy cheese sausage filling can be modified significantly. Consider using:

• Ground Beef: A classic choice, particularly if seasoned with taco seasoning or Italian spices.
• Ground Turkey or Chicken: For a leaner option, these can be flavored with herbs and spices to mimic sausage or other profiles.
• Pulled Pork or Brisket: If you have leftover smoked meats, shredding them and mixing with cheese can create an incredibly rich and flavorful filling.

For cheese, feel free to experiment beyond mozzarella and cheddar. Try:

• Smoked Gouda: Adds another layer of smoky flavor.
• Provolone: Offers a mild, creamy melt.
• Monterey Jack: Similar to mozzarella but with a slightly richer flavor.
• Feta: For a tangy, salty twist, though use sparingly.

Adding finely diced jalapeños, bell peppers, or even a touch of spinach can also introduce new textures and flavors to your easy stuffed shells. Another delicious option is to try a different spin with a chicken bacon ranch tater tot casserole for a hearty main course.

Prepare Filling in Advance

To make game day or party preparation less hectic, the filling can be made ahead of time.

1. Cook the Sausage: Brown your ground sausage and mix it with the cheeses and seasonings as directed.
2. Refrigerate: Once cooled, transfer the filling to an airtight container and refrigerate for up to 2-3 days.
3. Stuff When Ready: On the day of smoking, simply bring the filling to room temperature for about 30 minutes, then proceed with stuffing the pre-cooked manicotti shells and wrapping them in bacon.

This make-ahead strategy significantly cuts down on active prep time, allowing you to focus on the final assembly and smoking, ensuring your recipe variations are enjoyed with less stress.

Baking Option and FAQs for Shells

While smoking lends a unique depth of flavor to these shells, not everyone has access to a smoker or the time for slow smoking. The good news is that Smoked Shotgun Shells Bacon can also be baked in a conventional oven with delicious results. This section provides instructions for an alternative cooking method and addresses some frequently asked questions to ensure your success, regardless of your cooking setup.

Oven Baking Instructions

If you don’t have a smoker or prefer an oven method, here’s how to adapt the recipe:

1. Prepare as Directed: Follow all steps for preparing the filling, cooking and cooling the manicotti shells, and stuffing and wrapping them in bacon with toothpicks.
2. Preheat Oven: Preheat your oven to 375°F (190°C).
3. Arrange Shells: Place the bacon-wrapped shells in a single layer on a wire rack set over a baking sheet. This helps the bacon crisp up on all sides.
4. Bake: Bake for 30-40 minutes, or until the bacon is crispy and golden brown, and the filling is hot and bubbly.
5. Sauce Application: During the last 15-20 minutes of baking, brush the shells generously with your favorite barbecue sauce, allowing it to caramelize.
6. Rest: Remove from the oven and let rest for 5-10 minutes before removing toothpicks and serving.

While the oven won’t replicate the smoky flavor perfectly, you can add a touch of liquid smoke to your filling or barbecue sauce to hint at that desired depth. The resulting oven baking instructions still produce a wonderfully savory and satisfying dish.

Common Questions Answered

Here are answers to some frequently asked questions about making these stuffed shells:

• Can I use pre-cooked bacon? No, you need raw, thick-cut bacon that will render its fat and crisp up during the cooking process. Pre-cooked bacon won’t provide the same flavor or texture.
• What if my bacon won’t stay wrapped? Ensure your bacon is tightly wrapped and secured with at least one, possibly two, toothpicks per shell. Overfilling the shells can also make wrapping difficult.
• Can I freeze them? Yes, you can freeze assembled, uncooked shells without the barbecue sauce. Place them on a baking sheet to freeze individually, then transfer to an airtight container or freezer bag. Smoke or bake from frozen, adding about 30-60 minutes to the cooking time, and apply sauce towards the end.
• What if I don’t have manicotti? You could try jumbo shells, but the “shotgun” appearance would be lost. You might enjoy another great recipe like crispy parmesan chicken with a rich garlic sauce if manicotti is not available.
• How do I prevent the pasta from becoming dry? Ensuring the shells are cooked al dente and the filling is moist will help. The bacon fat and barbecue sauce also contribute to moisture.

These answers should help you troubleshoot and confidently prepare your stuffed manicotti recipe.