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BBQ Shotgun Shells: The Ultimate Smoky, Stuffed Pasta Delight

If you’re looking for a bold, crowd-pleasing dish that combines smoky barbecue flavor with rich, cheesy comfort food, BBQ Shotgun Shells are exactly what you need. Despite the name, there’s nothing dangerous about them—just jumbo pasta tubes stuffed with a savory filling, wrapped in bacon, and glazed in barbecue sauce until perfectly caramelized.

This dish is especially popular for backyard cookouts, game nights, or whenever you want to impress with something unique and satisfying.

What Are BBQ Shotgun Shells?

BBQ Shotgun Shells are made using large tubular pasta (like manicotti), stuffed with a mixture of seasoned ground meat and cheese, then wrapped in bacon and slow-cooked or smoked until tender. The result is a crispy, smoky exterior with a juicy, flavorful center.

Ingredients You’ll Need

To make about 12–15 shotgun shells, gather the following:

For the Filling:

250g ground beef (or a mix of beef and sausage)
1 cup shredded cheddar cheese
1/2 cup cream cheese (softened)
1/2 small onion, finely chopped
2 cloves garlic, minced
1 tsp paprika
1 tsp black pepper
1 tsp salt

For Assembly:

12–15 uncooked manicotti shells
12–15 slices of bacon

For the BBQ Glaze:

1 cup barbecue sauce (your favorite kind)
1 tbsp honey (optional, for sweetness)
1 tsp chili flakes (optional, for heat)

Step-by-Step Method

Step 1: Prepare the Filling

In a large mixing bowl, combine the ground meat, shredded cheese, cream cheese, chopped onion, garlic, and spices. Mix everything thoroughly until well combined. The mixture should be slightly sticky and easy to shape.

Step 2: Stuff the Pasta Shells

Take each uncooked manicotti shell and carefully fill it with the meat mixture. You can use your fingers or a piping bag to make this easier. Make sure the shells are fully packed but not cracked.

Step 3: Wrap with Bacon

Wrap each stuffed shell with one slice of bacon, starting at one end and spiraling toward the other. Ensure the pasta is fully covered to prevent it from drying out during cooking.