Discover the irresistible flavors of smoky shotgun shells This simple flavorpacked technique will elevate your next BBQ to new heights
Ingredients
Scale
12 jumbo pasta shells – Try with large conchiglie if you can’t find jumbo shells
1 pound ground beef (or substitute with ground turkey for a leaner option)
1 cup shredded cheddar cheese
½ cup cream cheese
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
Bacon slices (optional but recommended for added flavor)
Your favorite BBQ sauce (for glazing)
Instructions
Prepare the Pasta Shells: Boil a large pot of salted water. Cook jumbo pasta shells until al dente, about 9-12 minutes. Drain and cool slightly.
Create the Filling: Mix ground beef, cheddar cheese, cream cheese, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper in a large bowl until combined.
Stuff the Shells: Fill each shell generously with the beef mixture using a small spoon or piping bag.
Prepare for Smoking: If using bacon, wrap each stuffed shell with a slice before placing them on a smoking tray.
Preheat the Smoker: Preheat your smoker to 225°F and add wood chips for flavor.
Smoke the Shells: Place stuffed shells in the smoker and smoke for 45 to 60 minutes, glazing with BBQ sauce in the last 10 minutes.
Serve and Enjoy: Let shells cool slightly before plating. Serve warm with extra BBQ sauce.
