A funny resemblance to real shotgun shells!

Shotgun Shell Filling

8 oz manicotti shells 1 lb bacon


Garlic Parmesan Butter

4 Tbsp salted butter 2 Tbsp garlic powder 1 Tbsp Italian seasoning ¼ c Parmesan cheese

Bring a large pot of salted water up to a boil. Add your manicotti shells to the boiling water and cook for about 4-6 minutes until they are partially cooked.

Preheat your smoker to 275 degrees F. While the noodles cook, combine the Italian sausage, cream cheese, BBQ Rub, and mozzarella cheese until combined.

Remove the partially cooked noodles from the water to a cooling rack set on top of a baking sheet lined with foil. Stuff each shell with a portion of the sausage mixture. Grab a couple of ounces of the sausage and roll it into a cylinder shape before sliding it inside the pasta shell.

Wrap each stuffed shell with a slice of bacon, tucking the ends to prevent the bacon from unraveling while they cook. Set the wrapped shells back on the cooling rack.

Place the pan of shotgun shells on the smoker and close the lid. Smoke for about 1 1/2 hours, or until the internal temperature of the sausage reads 170-175 degrees F and the bacon has rendered. Remove the pan of shotgun shells from the smoker.

In a small bowl, combine butter, garlic powder, Italian seasoning, and Parmesan cheese. transferring it to your serving platter.

Baste liberally across the tops of your finished shotgun shells.

Hi! We are Jason & Julie! We focus on easy, simple recipes that everyone can tackle on their smoker and grills that the entire family will enjoy!