Shotgun Bacon Shells (Printable Version)

Manicotti shells filled with cheese, smoky BBQ, and bacon. Crispy outside, soft inside, just right for snacking.

# What You'll Need:

→ Shells

01 - 2 boxes (225 g each) manicotti shells

→ Meat Filling

02 - 680 g ground beef
03 - 450 g hot Italian sausage

→ Vegetables

04 - 1 medium onion, finely diced
05 - 1 jalapeño, finely diced

→ Cheese

06 - 200 g sharp cheddar cheese, shredded
07 - 170 g cream cheese, softened

→ Seasonings

08 - 2 teaspoons Cajun seasoning (such as Slap Ya Mama)
09 - 2 teaspoons garlic powder
10 - 2 teaspoons freshly ground black pepper
11 - 1 teaspoon red pepper flakes

→ Sauce and Bacon

12 - 80 ml barbecue sauce
13 - 2 packages (450 g each) thick-cut bacon
14 - Additional barbecue sauce, for basting

# Step-by-Step Guide:

01 - Preheat smoker to 120°C, setting up appropriately for indirect heat.
02 - Combine ground beef, Italian sausage, shredded cheddar, cream cheese, finely diced onion, jalapeño, Cajun seasoning, garlic powder, black pepper, red pepper flakes, and 80 ml barbecue sauce in a large mixing bowl. Mix until evenly combined, but do not overwork.
03 - Using your hands or a small spoon, loosely pack the uncooked manicotti shells with the meat mixture from both ends. Fill each shell to ensure there are no air pockets but avoid overstuffing.
04 - Wrap each filled shell fully with strips of bacon, making sure both ends are covered and the entire surface is wrapped. Use extra bacon if needed for full coverage.
05 - Brush the exterior of each bacon-wrapped shell with additional barbecue sauce using a pastry brush. Place the shells on a baking sheet as you finish.
06 - Transfer shells to the preheated smoker or leave them on the sheet. Smoke for 60 minutes to begin crisping the bacon.
07 - Carefully flip each shell, baste with additional barbecue sauce, and continue smoking for another 60 minutes or until bacon is deeply caramelized and pasta is tender.
08 - Remove the shells from the smoker and allow to rest for five minutes. Slice if desired and serve hot with extra barbecue sauce.

# Additional Notes:

01 - For safety and best results, stuff the shells with raw meat and cook fully in the smoker to retain juiciness.
02 - Stuff manicotti from both ends and avoid using excess force to prevent breakage.
03 - Allow shells to rest after smoking so the filling sets and bacon becomes fully crisp.

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