Description
The beauty of smoked shotgun shells lies in their perfect marriage of familiar comfort food with bold smoky flavors. Unlike traditional baked stuffed shells, these gems spend time in your smoker, absorbing that distinctive wood-fired essence while the cheese melts to perfection and the pasta develops a slightly firmer, more satisfying texture. What makes this recipe particularly special is how the smoking process intensifies every flavor
Ingredients
For the Pasta Shells:
- 20–24 jumbo pasta shells (conchiglie)
- 1 tablespoon olive oil
- 1 teaspoon salt for pasta water
For the Savory Stuffing:
- 1 pound Italian sausage (mild or hot, based on preference)
- 1 pound ground beef (80/20 blend)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 1 large egg, beaten
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Wrapping:
- 12–15 strips of bacon (thin-cut works best)
- Your favorite BBQ sauce for glazing
Substitution Options:
- Gluten-free: Use gluten-free jumbo shells
- Dairy-free: Substitute with cashew ricotta and dairy-free mozzarella
- Leaner option: Use ground turkey instead of beef
- Vegetarian: Replace meat with finely chopped mushrooms and bell peppers
Instructions
Cook the jumbo shells in salted boiling water for exactly 2 minutes less than the package directions suggest. They should be firm to the touch since they’ll continue cooking in the smoker. Drain carefully and toss with olive oil to prevent sticking. Lay them out on a baking sheet and let them cool completely.
In a large skillet over medium-high heat, brown the Italian sausage and ground beef together, breaking them into small, uniform pieces. The key here is getting a nice caramelization on the meat without overcooking it. Add the diced onion and garlic during the last 3 minutes of browning. Drain excess fat and let the mixture cool for 10 minutes.
In a large mixing bowl, combine the ricotta cheese, ¾ cup of mozzarella, Parmesan cheese, beaten egg, parsley, and seasonings. Fold in the cooled meat mixture until everything is evenly distributed. The mixture should be moist but not wet.
Using a small spoon or your hands, carefully stuff each shell with the meat and cheese mixture. Don’t overpack them – they should be full but not bursting. Wrap each stuffed shell with a strip of bacon, starting at one end and spiraling around. Secure with toothpicks if needed.
Preheat your smoker to 275°F using your preferred wood chips. Apple or cherry wood works beautifully with pork and cheese, providing a mild, sweet smoke that won’t overpower the dish. Hickory adds a stronger flavor if you prefer more intensity.
Place the bacon-wrapped shells on the smoker grates, leaving space between each one for proper air circulation. Smoke for 2 hours, then brush each shell with BBQ sauce. Continue smoking for another 30-45 minutes until the bacon is crispy and the internal temperature reaches 165°F.
During the last 10 minutes, sprinkle the remaining mozzarella cheese on top of each shell. This creates a beautiful, bubbly finish that’s absolutely irresistible.
Nutrition
- Calories: 380-420
- Fat: 22-26
- Carbohydrates: 18-22
- Fiber: 1-2
- Protein: 28-32