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This BBQ shotgun shells recipe transforms ordinary manicotti pasta into a spectacular meaty, cheesy appetizer that's guaranteed to be the star of your next gathering. The combination of ground beef and Italian sausage stuffed into pasta shells, wrapped in bacon, and smothered in barbecue sauce creates an irresistible finger food that disappears fast at parties.
The first time I made these shotgun shells for a football watching party, they vanished before halftime. Now they're requested at every backyard barbecue and holiday gathering we host!
Ingredients
- Ground beef and Italian sausage: Create the perfect flavor base and moisture level. Choose 80/20 beef for best texture and flavor.
- Manicotti shells: Work perfectly as the pasta vessel. Look for boxes without any cracked shells.
- Colby Jack cheese: Melts beautifully and adds rich flavor. Freshly shredded melts better than pre-packaged.
- Cream cheese: Binds everything together and creates an incredible creamy texture.
- Barbecue sauce: Adds sweet and tangy notes. Choose your favorite style from sweet to spicy.
- Jalapeños: Add a perfect kick of heat. Adjust quantity based on your spice preference.
- Thick-cut bacon: Wraps beautifully around shells. Premium bacon with good fat marbling works best.
- Spices: Like garlic powder, onion powder and smoked paprika create depth of flavor in every bite.
Step-by-Step Instructions
- Prepare the Pasta:
- Boil manicotti shells for exactly 3 minutes then immediately drain and rinse with cold water. This partial cooking ensures they hold their shape while getting stuffed but will finish cooking during the main cooking process. Keep them separated to prevent sticking or collapsing.
- Make the Filling:
- Combine ground beef and Italian sausage until fully integrated. Add all cheeses, BBQ sauce, jalapeños and seasonings, mixing thoroughly until you have a cohesive mixture. The cream cheese should be fully incorporated with no visible chunks remaining.
- Stuff the Shells:
- Gently fill each manicotti shell with the meat mixture, working from one end and ensuring filling reaches the center without air pockets. Press filling in firmly but gently to avoid splitting the delicate pasta. Each shell should feel solid and completely filled.
- Wrap with Bacon:
- Stretch each bacon slice slightly before wrapping it around a filled shell in a spiral pattern, making sure to slightly overlap each turn. The bacon should completely cover the shell with the ends tucked underneath to prevent unwrapping during cooking.
- Cook to Perfection:
- Select your preferred cooking method and follow the detailed temperature and timing guidelines. Brush generously with barbecue sauce during cooking to create a sticky, caramelized exterior. Cook until bacon is crispy and internal temperature reaches 160°F for food safety.
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My absolute favorite part of this recipe is the perfect textural contrast between the crispy bacon exterior and the juicy, cheesy filling inside. My husband claims these shotgun shells are what convinced his barbecue-obsessed brother that I was worthy of joining the family!
Make Ahead Tips
These shotgun shells are perfect for preparing in advance. You can stuff the shells, wrap them in bacon, and store them covered in the refrigerator for up to 24 hours before cooking. This makes them ideal for entertaining when you want to minimize day-of preparation. When ready to cook, simply follow the instructions for your preferred cooking method. The flavors actually develop nicely with some refrigeration time.
Flavor Variations
While the classic BBQ flavor is incredible, you can easily customize these shotgun shells to create different flavor profiles. Try using Mexican seasonings with taco seasoning and pepper jack cheese, then serve with salsa and guacamole. For an Italian version, add Italian herbs to the filling, use marinara instead of BBQ sauce, and serve with extra marinara for dipping. Buffalo style works great too with buffalo sauce instead of BBQ and blue cheese in the filling.
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Serving Suggestions
These shotgun shells make an impressive presentation when arranged on a large platter with additional BBQ sauce in a small bowl for dipping. For a complete appetizer spread, pair them with lighter options like a vegetable tray or fruit platter to balance the richness. If serving as a main dish, they pair beautifully with coleslaw, baked beans, or a simple green salad. For an extra touch, sprinkle freshly chopped parsley or green onions over the platter just before serving.
Frequently Asked Questions
- → Can I prepare BBQ Shotgun Shells in advance?
Yes, you can assemble the shells ahead of time, refrigerate them, and then cook them fresh when ready to serve.
- → How do I keep the bacon crispy?
For crispy bacon, cook the shells at a lower temperature and use additional broiling or high heat at the end if needed.
- → What can I use instead of manicotti shells?
If you can’t find manicotti shells, large pasta tubes like cannelloni can work as an alternative.
- → Can I make this dish vegetarian?
Yes, substitute the ground meat with plant-based options and use veggie bacon for a vegetarian version.
- → What’s the best barbecue sauce to use?
Choose a barbecue sauce based on your flavor preference—smoky, sweet, spicy, or a mix. Homemade or store-bought works well.