Shotgun shells food has exploded in popularity in the barbecue world, grabbing the attention of both home cooks and pitmasters. Shotgun shells are pasta tubes stuffed with seasoned ground meat and cheese, wrapped in bacon, and cooked until crispy—it’s a combo that packs a punch of flavor in every bite.
These bacon-wrapped treats look a lot like actual shotgun shells, but the only thing they shoot is flavor. The dish brings together the comfort of stuffed pasta and smoky barbecue, so it fits right in at tailgates, parties, or just a casual weekend cookout.
Some folks swear by the traditional smoked version, while others get creative with oven-baked or air-fried takes. Shotgun shells are flexible, both in how you make them and how you flavor them.
The real magic here is how easy it is to customize. You can switch up the filling—different meats, cheeses, spices—while the bacon outside gives you that crispy bite against the creamy, savory inside; this is a great shotgun shells recipe today.
Once you get the basic technique down, you can riff on this dish a hundred different ways. It’s honestly a great way to impress a crowd or just feed a bunch of hungry friends with some delicious BBQ shotgun shells.
Key Takeaways
- Shotgun shells mix pasta, a seasoned meat filling, and a slice of bacon. bacon wrapper for a protein-packed appetizer, consider flipping the shells halfway through cooking for even browning.
- You can smoke, bake, or air fry them, so it works for any kitchen setup.
- They’re easy to prep ahead and customize, which makes them awesome for parties or meal planning.
What Are Shotgun Shells Food?
Shotgun shells food are pasta tubes stuffed with meat and cheese, then wrapped in bacon and cooked until crispy. The name comes from how much they look like shotgun shells, and people love serving them at parties for their bold flavors and fun presentation.
Origin of Shotgun Shells as Food
This dish started in the BBQ and smoking community, where pitmasters wanted to put a new spin on familiar ingredients. It’s a mashup of Italian stuffed pasta and classic American barbecue.
People started using big pasta tubes like manicotti or cannelloni as edible containers. Wrapping those stuffed tubes in bacon gave them a crispy outside and creamy inside—a pretty irresistible combo.
Social media and BBQ competitions made the trend take off. Pitmasters posted photos of their bacon-wrapped creations, and suddenly everyone wanted to try making them.
Modern recipes usually call for ground beef, sausage, and cream cheese in the filling. Some folks toss in jalapeños or other spices for a kick.
Why They Are Called Shotgun Shells
The name’s all about looks—the stuffed pasta tubes look just like shotgun shells, with that same cylindrical shape and one open end.
When you cook them right, the bacon tightens up around the pasta and keeps the tube shape. The bacon even forms little ridges that make them look even more like real shells.
The end of the bacon wrap can look like the brass base of a shotgun shell. That visual makes them a conversation starter at any get-together, especially when served with a delicious sauce and smoked flavor.
Food bloggers and recipe writers jumped on the name because it’s catchy and a little playful. It definitely sets this dish apart from regular stuffed pasta.
Popular Occasions and Serving Ideas
Smoked shotgun shells are perfect for tailgates and BBQ parties. Since you can eat them by hand, they’re great for outdoor events.
Best Serving Occasions:
- Football game parties
- Backyard BBQs
- Potlucks
- Holiday appetizer tables featuring baked shotgun shells recipe are always a hit.
They go well with classic BBQ sides like coleslaw or baked beans. Party trays often feature them next to smoked wings or sliders.
Hosts usually serve shotgun shells as appetizers before the main course. They’re rich and filling, so just a couple pieces will keep guests happy without spoiling dinner.
You can smoke, bake, or air fry them—each method gives a slightly different texture, but the main flavors stay front and center.
Essential Ingredients for Shotgun Shells
Getting shotgun shells right comes down to the pasta, meat, cheese, and seasonings, following a BBQ shotgun shells recipe for best results. Each part brings something to the table, and together they make this dish a favorite for groups, especially when stuffed into manicotti shells.
Manicotti Shells and Alternatives
Manicotti shells are the go-to for this recipe. They’re big, tube-shaped, and built for stuffing.
Traditional manicotti is ideal because it’s wide enough to fill up but tough enough to hold together on the smoker.
Cook the manicotti noodles just shy of done so they don’t fall apart when you stuff and wrap them.
If you can’t find manicotti, try jumbo shells or big rigatoni. You may need to tweak the cooking time for those.
After boiling, rinse the pasta in cold water to stop the cooking. That makes them easier to handle and keeps the pasta shells from turning mushy.
Best Meats for Filling
The meat filling is what makes shotgun shells so hearty. Ground beef and sausage together give you great flavor and texture.
Ground beef is a solid base. Go with 80/20 beef for a good mix of flavor and moisture.
Italian sausage adds extra seasoning and a bit of richness. Hot Italian sausage brings more heat, while mild is better for a crowd.
Breakfast sausage has a different spice blend and goes well with sharp cheeses.
Ground pork works as a swap for beef. It’s milder and lets other flavors stand out.
Chorizo gives a spicy, bold kick. Mix it with milder meats so it doesn’t take over.
Cheese Choices
Cheese makes the filling creamy and helps it stick together. The right mix is key for texture and flavor.
Cream cheese holds the filling together and keeps it moist.
Cheddar cheese brings sharp, tangy flavor. Sharp cheddar works better than mild if you want more taste.
Mozzarella cheese melts easily and gives you that classic cheese pull.
Monterey jack cheese is mild and melts well. It’s great blended with stronger cheeses.
Gouda adds a smoky note that plays well with the bacon and smoke. Use just a little for extra depth.
Common Seasonings and Sauces
Seasonings turn basic ingredients into something crave-worthy. BBQ rubs and sauces finish things off.
Garlic powder gives savory depth without taking over. It mixes evenly through the meat.
Black pepper adds gentle heat and works with the smoky flavors. Fresh cracked is always better if you can swing it.
Red pepper flakes let you control the heat. Start small and adjust to taste, especially when preparing the mixture of ground beef.
Barbecue rub goes on the bacon-wrapped shells for extra flavor. Look for rubs that balance sweet and savory.
BBQ sauce gets brushed on near the end of cooking. It adds a shiny glaze and a bit of tangy sweetness.
Ranch dressing is a surprisingly popular dip. Some folks even prefer it to BBQ sauce.
How to Make Smoked Shotgun Shells
Making smoked shotgun shells is all about layering manicotti, meat filling, and bacon just right. You need to stuff, wrap, and let them rest before cooking.
Step-by-Step Assembly Instructions
Start by mixing a pound of ground sausage with half a cup of shredded cheese and some shredded mozzarella in a big bowl. Mix them well so the filling holds together.
Carefully stuff each manicotti shell with the meat mixture. The shells can break if you’re rough, so take it slow. Stuff from both ends—fill the pasta shells halfway from one side, then flip and finish from the other to soften the shells evenly.
Wrap each stuffed shell with a slice of thin bacon. Cover the shell without overlapping the bacon too much. Give the bacon a little stretch so it stays put.
Season the wrapped shells with your favorite rub or just salt and pepper; recipe tips can help elevate the taste.
Tips for Stuffing and Wrapping
A small spoon or piping bag makes stuffing easier than using your hands. Pack the filling in firmly but don’t overdo it, or the pasta might split.
When you wrap the bacon, start at one end and spiral it around to make sure the bacon is crispy all around. Thin bacon cooks better and gets crispier than thick-cut bacon.
Tuck the bacon ends under the shell to keep them from unraveling. Some people use toothpicks, but if you tuck it right, you usually don’t need them.
Try to keep the shells a similar size and make sure the bacon covers everything. That way, they cook evenly and look great when served.
Resting and Preparation for Cooking
Let the assembled shells rest in the fridge for at least six hours before cooking. This gives the meat time to soften the pasta a bit.
Put the shells on a wire rack or plate in the fridge. Resting them like this keeps the pasta from getting too crunchy and helps them cook evenly.
You can prep the shells up to two days ahead, ensuring they are uncooked manicotti shells for best results. Just store them in an airtight container or wrap them well so they don’t dry out.
Pull the shells out of the fridge about half an hour before you cook. Bringing them closer to room temp helps them cook more evenly. It really does make a difference.
Cooking Methods: Smoker, Oven, and Air Fryer
You can cook shotgun shells three main ways: smoke, oven, or air fryer. Each method has its own timing and temp. The smoker takes about 90 minutes at 275°F. The oven uses the same temp, and air fryers crank things up to 400°F for just 15-20 minutes. See what works best for you.
Smoking Shotgun Shells
Smoking shotgun shells brings out the richest flavor, with crispy bacon and that irresistible smoky edge. Preheat your smoker to 275°F before you get started.
Set the bacon-wrapped shells on a grill-safe baking sheet or a cast iron pan for oven baked perfection. Try to keep them over indirect heat—that way, you won’t risk burning the slice of bacon.
Cooking Timeline:
- First 60 minutes: Smoke without opening
- Glaze with BBQ sauce
- Final 30 minutes: Continue smoking
- Total cook time: 90 minutes
Use a meat thermometer and make sure the internal temperature hits 165°F. Applewood pellets work great for pork, but hickory or cherry are solid choices too.
In a charcoal smoker, keep the shells on the side away from the heat source. Drying screens help let the smoke circulate while keeping shells from slipping through the grates.
Oven-Baked Shotgun Shells
Oven-baked shotgun shells are a practical plan B if you don’t have a smoker handy. This approach mimics that slow-cooked, smoky vibe.
Preheat your oven to 275°F. Line a baking sheet with parchment paper—trust me, cleanup will be much easier.
Baking Process:
- Place shells on middle rack
- Bake 60 minutes uncovered
- Brush with BBQ sauce
- Bake additional 30 minutes
The bacon should be crispy, and the internal temp should read 165°F. Some folks recommend 325°F and baking on a wire rack for even more crispiness, ensuring the shells are stuffed properly.
Try adding liquid smoke to the meat filling for a deeper flavor. Let the shells cool about 10 minutes before serving—they’re piping hot.
Air Fryer Instructions
Air fryers seriously cut down on cook time and still deliver crunchy bacon. Preheat the air fryer to 400°F.
Line the basket with parchment paper. Glaze the raw shells with BBQ sauce before they go in.
Air Fryer Steps:
- Cook 15-20 minutes at 400°F
- Check internal temperature hits 165°F
- Add a few minutes if the bacon needs more crunch
- Glaze again after cooking
Most air fryers need about 20 minutes, but keep an eye on yours—it might run hotter or cooler. Flip or rotate the shells halfway through for even browning.
The high heat cooks everything fast, but you’ve got to watch closely to avoid burning; consider boiling the shells beforehand for a softer texture. Give them 10 minutes to rest so the filling sets up nicely.
Recipe Variations and Flavor Twists
Shotgun shells are surprisingly flexible. You can tweak the heat, swap in regional ingredients, or just play around with different meats and cheeses to make them your own.
Spicy and Mild Versions
Heat levels change a lot depending on what you put inside and how you prep them. Mild versions use ground beef and Monterey Jack cheese—good for kids or anyone who prefers less spice.
Mild Options: Consider adding jalapeno for those who enjoy a bit of heat.
- Ground beef with cheddar cheese
- Italian sausage with mozzarella
- Cream cheese base for a cooling effect
Spicy Variations:
- Hot Italian sausage with pepper jack cheese
- Jalapeño peppers mixed into the filling
- Serrano peppers for extra kick
Spicy versions use hot peppers and bold sausages for real punch. You can always dial the spice up or down by adjusting the amount of peppers.
Some cooks add cream cheese to balance the heat. That way, you get flavor without burning your mouth off.
Regional Flavor Modifications
Different regions toss in their favorite flavors and techniques. Mexican-inspired shells use chorizo, jalapeño, and Cajun spices for a south-of-the-border spin.
Regional Variations:
- Mexican: Chorizo, pepper jack cheese, green chiles
- Texas: Beef, spicy sausage, ranch flavor
- Italian: Hot Italian sausage, mozzarella, garlic
- Southern: Pulled pork, BBQ sauce glaze
Tex-Mex shells mix ground beef with green chiles and jalapeños, creating a delicious twist on traditional manicotti pasta. for a southwestern vibe. Italian versions go classic with ricotta and spinach, but you can also stuff the manicotti for a different twist.
Buffalo chicken brings in upstate New York flavors. Nashville hot chicken adds Tennessee heat and a touch of honey.
Alternative Meat and Cheese Combinations
Switching up the meat and cheese keeps things interesting, particularly when you wrap bacon around the filling. Gouda with sausage or ground beef gives a rich, nutty flavor.
Meat Options:
- Ground venison for a gamey twist
- Pulled pork leftovers
- Brisket for deep smokiness
- Buffalo chicken for something lighter
Cheese Combinations:
- Four-cheese blend: cream cheese, ricotta, cheddar, mozzarella
- Gouda with parmesan for depth
- Monterey Jack and pepper jack for extra heat
Smoked sausage saves time and still tastes great when wrapped in bacon and smoked. Chorizo brings a Spanish-style kick and a little extra oil to the mix.
Venison is a solid choice if you hunt. Leftover barbecue meats like pulled pork or brisket make these shells a no-waste meal.
Serving, Storing, and Reheating Shotgun Shells
These bacon-wrapped shells taste best hot, paired with sides and sauces. Store leftovers for up to 4 days in the fridge. Gentle reheating keeps them crispy.
Best Sides and Dipping Sauces
BBQ sauce is a classic dip with shotgun shells—the smoky sweetness just works. Ranch gives a cool, creamy break from the richness.
Popular sides?
- Baked beans
- Coleslaw
- Corn on the cob
- Grilled veggies
- Potato salad
Buffalo sauce, honey mustard, or chipotle mayo are fun too. These shells are a hit at barbecues, game days, or potlucks.
Serve them on a big platter with small bowls of sauces. Let guests pick their favorites. If you have a warming tray, use it to keep them hot longer.
How to Store Leftovers
Stash shotgun shells in the fridge for 3-4 days in an airtight container. Wait until they’re completely cool before storing to avoid sogginess.
Want to keep them longer? Freeze for up to 3 months in freezer-safe containers. Wrap each shell in plastic wrap, then toss them in a freezer bag.
Storage Tips:
- Wipe off extra sauce before storing
- Label containers with the date
- Keep the fridge at 40°F or below
- Don’t leave them out for more than 2 hours
Thaw frozen shells in the fridge overnight. Never refreeze shells you’ve already thawed—quality drops fast.
How to Reheat Smoked Shotgun Shells
Reheat in the oven at 350°F for about 10-15 minutes. Cover them with foil so they don’t dry out. This keeps the bacon crisp and heats everything evenly.
If you’re in a hurry, microwave a shell for 1-2 minutes. Make sure the middle gets to 165°F for safety.
Reheating Methods:
- Oven: 350°F for 10-15 minutes (with foil)
- Microwave: 1-2 minutes per shell
- Air fryer: 350°F for 5-7 minutes
If you have a smoker, reheat at 350°F until hot. This adds a bit more smoky flavor. Always check that they’re heated through before serving.
Frequently Asked Questions
People usually ask about ingredients, cooking methods, and prep tips for shotgun shells. These appetizers need the right timing and temperature control to come out perfectly.
What ingredients are required to make a traditional shotgun shells recipe?
Classic shotgun shells use cannelloni or manicotti shells as the base. The filling is a mix of ground beef, Italian sausage, cream cheese, and shredded cheese.
Season with BBQ rub, minced garlic, and diced jalapeños. Wrap each stuffed shell with regular bacon.
The best recipes Use equal parts ground beef and sausage for balance, and consider adding jalapeno for an extra kick.
BBQ sauce goes on top for glazing. Some people add parmesan or even a little marinara for dipping.
How long should you cook shotgun shells in the oven to achieve optimal flavor?
Bake shotgun shells at 275°F for a total of 90 minutes. The first 60 minutes lets the bacon crisp up and the filling cook through.
After an hour, brush on BBQ sauce and bake another 30 minutes for a sticky glaze.
The shells are done when the internal temp hits 165°F. Use a meat thermometer for safety.
Let them cool for 10 minutes before serving so nobody burns their mouth and the filling can settle.
Can you provide tips for barbecuing shotgun shells to enhance their taste?
For gas grills, preheat to 275°F and set up for indirect heat. Set the shells on a grill-safe baking sheet or cast iron pan.
Cook for 60 minutes on the cooler side. This keeps the bacon from burning while the filling cooks.
After the first hour, glaze with BBQ sauce. Grill for 30 more minutes to caramelize the sauce.
Big Chief drying screens help air circulate around the shells, so they crisp up without falling through the grates.
What are the steps to smoke shotgun shells on a pit boss grill?
Set your Pit Boss grill to 275°F and use indirect heat zones. Lay the stuffed, bacon-wrapped shells onto a grill mat—don’t crowd them.
Smoking shotgun shells on a pellet grill takes about an hour for the first stage. Keep the shells away from direct flames or they’ll burn.
After that hour, brush on your first layer of BBQ sauce and let the delicious smoked shotgun shells absorb the flavor. Let them smoke for 30 more minutes so the flavors really settle in.
Use a probe thermometer to check the temperature inside the shells. You want the filling to hit 165°F, just to be safe.
Try apple or cherry wood pellets for a mild, sweet smoke. These woods complement pork and beef without drowning out the bacon.
Which meats and fillings are considered best for creating smoked shotgun shells?
Mix equal parts lean ground beef and Italian sausage for the filling. This combo gives you a nice balance of flavor and texture.
Smoked shotgun shells with five filling options show all sorts of meat mixtures. If you like heat, swap in spicy Italian sausage.
Cream cheese keeps everything moist inside, even after smoking. A Tex-Mex cheese blend melts well and adds a little twist.
If you can’t find Italian sausage, regular ground pork works fine. Just sprinkle in more BBQ rub for extra flavor.
Diced jalapeños bring a gentle kick. Fresh ones are better than canned—trust me, the flavor’s just brighter.
How does Meat Church’s method for preparing shotgun shells differ from standard recipes?
Meat Church leans heavily on their own BBQ rub blend when seasoning the filling. They really want that rub to work its way through the meat mixture.
They let the filled shells sit for a bit before wrapping them in bacon. That pause gives the flavors time to mingle and spread out.
They’re pretty adamant about temperature control. Keeping the smoker steady at 275°F helps everything cook evenly.
For glazing, they brush on sauce in thin layers. Several light coats of barbecue sauce seem to give a nicer caramelization than just slapping on one thick layer.
They also suggest certain woods for smoking. Honestly, fruit woods just play nicer with their rubs and bring out the best in the flavors.