Smoked Shotgun Shells
Transform traditional manicotti into a smoky sensation. Picture this - tender pasta filled with a delectable mixture of Italian sausage, creamy cream cheese, and melted mozzarella. Chef's kiss!
Servings: 6
Calories: 913kcal
Equipment
Ingredients
- 8 ounces manicotti shells
- 1 pound bacon thick cut works best
Shotgun Shell Filling
- 1 pound ground Italian sausage
- 4 ounces plain cream cheese
- ⅔ cup shredded mozzarella
- 1 Tablespoon BBQ Rub
Garlic Parmesan Butter Base
- 4 Tablespoons salted butter melted
- 2 teaspoons garlic powder
- 1 Tablespoon Italian seasoning
- ¼ cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water 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 Fahrenheit.
- While the noodles cook, combine the ground Italian sausage, cream cheese, BBQ Rub and mozzarella in a medium bowl. Mix 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. Press with your fingers to load the shells with the sausage mixture.
- Wrap each stuffed shell with a slice of bacon, tucking the ends under the stuffed shells 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 Fahrenheit 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. Baste liberally across the tops of your finished shotgun shells. Allow the finished product to cool for 5 minutes or so before transferring it to your serving platter.
Notes
Fridge: Place leftover manicotti shotgun shells into an airtight container for up to 4 days.
Freezer: Place leftovers into an airtight container or freezer safe bag and store in the freezer for up to 2 months. Thaw in the fridge overnight before reheating. The cheese may change texture a bit when reheated but it won't be bad!
To reheat, place shells in a baking dish and heat in the oven until warmed all the way through. Cover the dish with foil to avoid drying them out.
Nutrition
Calories: 913kcal | Carbohydrates: 33g | Protein: 31g | Fat: 72g | Saturated Fat: 30g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 29g | Trans Fat: 0.4g | Cholesterol: 160mg | Sodium: 1327mg | Potassium: 497mg | Fiber: 2g | Sugar: 2g | Vitamin A: 667IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 2mg