Fun to make, delicious to eat, and sure to impress everyone, Smoked Shotgun Shells are a rite of passage for anyone with a smoker. Tender pasta tubes stuffed with a meaty-cheesy filling, wrapped in bacon, sauced, and smoked – need I say more? And I’ve got the tips to help you make them easily!
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Pretty much everything cooked on a smoker is delicious, but smoked Shotgun Shells are extra fabulous. Not only are these going to knock the socks off anyone who tries them, but you’re going to reclaim your spot as smoker king or queen when you present your guests with these amazing smoked appetizers.
I make these on a Traeger pellet smoker, but any smoker will work. I won’t lie – they’re a bit of work, but the good news is that they’re totally prep-aheadable. Make them the day before, pop them into the fridge, and get them into the smoker a couple of hours before you’re ready to eat.
I love serving these at tailgating parties or whenever we have friends over. The kids gobble them up, too, because who doesn’t love bacon-wrapped anything! The key is to smoke them low and slow so that the pasta has time to soften.
They’re so good, and when you sauce them up, they get sticky and smoky-sweet and, the combination of flavors is outstanding! Serve them at your next gathering and you’ll see how much everyone loves them!
What you’ll love about Smoked Shotgun shells
- They’re freaking delicious!
- You’re going to impress EVERYONE!
- Prep them ahead of time to cut down on kitchen time.
What Are Shotgun Shells Made of?
Also known as bullet shells, these are called shotgun shells because, well, they look like a shotgun shell (but a bit longer). These tasty eats are cheese and seasoned beef stuffed inside a pasta tube that’s wrapped in bacon and smoked. Then, they’re sauced up, smoked a bit longer, and served piping hot right off the smoker.
They taste amazing – who doesn’t love meat, bacon, and cheese? And, the pasta turns out perfectly cooked, so no worries about undercooked and still crunchy pasta.
Served with a side of BBQ sauce or just eaten naked, these Shotgun Shells on the smoker are just about as good as good can get!
Ingredients
- Cannelloni shells – Oven ready, or use manicotti shells/tubes if that’s all you can find.
- Ground beef – I used medium ground beef (80/20).
- Cheddar cheese – Shredded. Sharp cheddar is great or use your favorite cheese.
- Milk – Yes, milk. Milk adds moisture to the beef mixture which the pasta shells need to cook, and the enzymes in milk work as a tenderizer to keep the meat tender and juicy.
- Garlic powder
- Onion powder
- Salt and pepper
- Bacon – You’ll need a full pound – perhaps more. Regular bacon slices work best. Thick-cut won’t stretch enough to wrap around the shells.
- BBQ sauce – A sweet and spicy sauce works best with Shotgun Shells.
If you’re using manicotti tubes, ensure success by letting the stuffed shells sit in the fridge overnight, and don’t skimp on the fat content of the meat you are stuffing into them. Both are essential to make sure your shells don’t wind up crunchy! If you are pressed for time and can’t wait overnight, it is best to par-boil them for about 1/3 of the stated cook time before stuffing.
Nicole – OrWhateverYouDo.com
Cannelloni Tubes vs Manicotti Tubes – What’s The Difference?
While either cannelloni or manicotti shells will work in this recipe, there are a few differences. Cannelloni shells are smooth-sided and thinner, and the open ends are cut straight. Manicotti shells, on the other hand, have ridges on the sides, and they have tapered ends with a point. For the most shotgun shell-like Smoked Shotgun Shells, try to use oven-ready cannelloni shells.
How To Make Smoked Shotgun Shells
For a full list of ingredients and instructions, please scroll down to the recipe card at the bottom of this page.
- Preheat your Traeger pellet smoker (or any other smoker) to 225-F.
- Combine the ground beef, shredded cheese, milk, garlic powder, onion powder, salt and pepper in a bowl and mix until combined.
- Working with one cannelloni shell at a time, stuff each tube with the beef mixture. Get as much into each shell as you can without jamming it or packing it in super-tightly.
- Wrap each shell with bacon – starting at one end and winding the bacon around the shell as you work toward the opposite end.
- Lay the filled and wrapped shells onto a rack on a baking sheet or sheet pan, put the pan in the smoker, and smoke for about an hour at 225-F.
- Brush the outside of each shell with BBQ sauce and smoke for an additional 30-45 minutes or until the internal temperature is 165-F and the pasta is tender.
- Grill or griddle the finished shell for a minute or 2 to crisp the bacon up a bit. Alternatively, turn the Traeger up to 400-F to crisp up the shells. I used my Blackstone to reverse-sear the shells. This is an optional step.
Recommended
Chef Jenn’s Tips & Substitutions
- Oven-ready shells work the best for this, and they’ll cook on the smoker – don’t worry about crunchy pasta.
- If you can’t find oven-ready cannelloni shells, use manicotti shells but parboil them for 3-4 minutes to help them start to soften up.
- 80/20 beef – or medium ground beef – works the best because the meat won’t dry out, and the cheese adds plenty of moisture, too.
- You can also use ground pork, chicken, turkey or even sausage or hot Italian sausage meat in this easy Smoked Shotgun Shells recipe.
- Regular-cut bacon will wrap easily around the tubes. Cover as much of the shell as you can. The bacon protects the tubes from drying out.
- I love brushing the shells with a sweet and spicy BBQ sauce but use your favorite.
What To Serve With Smoked Shotgun Shells
Wondering how to serve these easy Smoked Shotgun Shells? We’ve eaten them as dinner, but I also love serving them at gatherings and parties. Serve them hot off the smoker along with other tasty eats like Smoked Chicken Tortilla Cups, or serve them as a prelude to meals of Smoked Eye of Round or Smoked Meatballs.
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days.
Can You Freeze Shotgun Shells?
You can freeze shotgun shells made on the Traeger or any pellet grill. Simply freeze them in a single layer on a cookie sheet and then when frozen, package them in a freezer-safe plastic bag or container for up to a month.
How Do You Warm Up Smoked Shotgun Shells?
The best way to warm up your leftover pasta shotgun shells is in the oven at 350-F, covered, until they’re heated through.
Frequently Asked Questions
I love a good, sharp, and tangy cheddar, but you can use your favorite cheese. Other good options include gouda (or smoked gouda) or add a bit of spice with pepper Jack cheese.
Give yourself about 20 minutes to make the beef filling and to stuff the shells, and then 90 minutes total smoking time.
They’re a bit tedious to stuff, but they’re not hard to make! And, once they’re filled, they cook low and slow on the smoker. You got this!
Yes! In fact, that’s the temperature I recommend smoking these shotgun shells.
Yes! Make them as directed and then bake them in a 350-F oven for about 40 minutes or until they’re cooked through.
Step By Step Process
Smoked Shotgun Shells
Equipment
Ingredients
- 14 cannelloni shells oven-ready pasta tubes work best
- 1 lb 80/20 ground beef medium ground beef
- 1 cup shredded cheddar cheese
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 14 slices bacon
Instructions
- Preheat your Traeger pellet smoker (or any other smoker) to 225-F.
- Combine the ground beef, shredded cheese, milk, garlic powder, onion powder, salt and pepper in a bowl and mix until combined.
- Working with one cannelloni tube at a time, stuff each tube with the beef mixture. Get as much into each shell as you can without jamming it or packing it in super-tightly.
- Wrap each shell with bacon – starting at one end and winding the bacon around the shell as you work toward the opposite end.
- Lay the filled and wrapped shells onto a baking sheet or sheet pan, put the pan in the smoker, and smoke for about an hour at 225-F.
- Brush the outside of each shell with BBQ sauce and smoke for an additional 30-45 minutes or until the internal temperature is 165-F and the pasta is tender.
- Grill or griddle the finished shell for a minute or 2 to crisp the bacon up a bit. Alternatively, turn the Traeger up to 400-F to crisp up the shells. I used my Blackstone to reverse-sear the shells. This is an optional step.
Video
Notes
Chef Jenn’s Tips
- Oven-ready shells work the best for this and they’ll cook on the smoker – don’t worry about crunchy pasta.
- 80/20 beef – or medium ground beef – works the best because the meat won’t dry out, and the cheese adds plenty of moisture, too.
- Regular cut bacon will wind easily around the shells. Cover as much of the shell as you can. The bacon protects the shells from drying out.
- I love brushing the shells with a sweet and spicy BBQ sauce but use your favorite.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
