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Finished Bacon Wrapped Shotgun Shells

Bacon Wrapped Shotgun Shells

Smoky and savory, these manicotti shells stuffed with spicy sausage are the perfect balance for a delicious appetizer
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Prep Time:15 minutes
Cook Time:55 minutes
Course: Appetizer, Main Course
Cuisine: American, barbecue
Keyword: Bacon Wrapped Shotgun Shells
Servings: 15 Shells
Cost: $12

Equipment

  • 1 Mixing Bowl

Ingredients

Bacon Wrapped Shotgun Shell Stuffing

  • 1 lb Italian pork sausage
  • 1 lb Ground Beef
  • 2 Cups Shredded Cheddar Cheese
  • 3 Jalapeno Peppers Finely minced

Shells

  • 12-15 Large Manicotti Shells
  • 1 lb Thin Sliced Bacon

Marinara Sauce

  • 28 Oz. Crushed Tomatoes
  • 2 tsp Minced Garlic
  • 2 tsp Dried Basil
  • 1 tsp Crushed Red Pepper
  • ⅓ Cup Grated Parmesan Cheese
  • 2 Tbsp Olive Oil

Instructions

  • In a mixing bowl, mix sausage, ground beef, cheddar cheese, and jalapeno pepper
  • Stuff each large manicotti with meat mixture
  • Wrap each manicotti with a slice of thin bacon
  • Season shotgun shells with pork rub seasoning
  • Place seasoned shotgun shells on a platter and place in a refrigerator for 4-6 hours

Smoking Shotgun Shells

  • Pre-heat pellet grill to 275F
  • Place individual shells on grill grate and smoke/grill for 50-60 minutes.
  • Remove shells when interior stuffing reaches 155F

Marinara Sauce

  • While shotgun shells are smoking, place a saucepan on a stovetop set to medium heat
  • Add crushed tomatoes, minced garlic, dried basil, crushed red pepper, parmesan cheese, and olive oil
  • Bring sauce to a simmer, stirring occasionally to avoid scorching
  • Simmer for 15-20 minutes.
  • Serve shotgun shells with dipping sauce when done.