Bacon-Wrapped Shotgun Shells (Smoked Meat-Stuffed Manicotti)

Ingredients

• 1 lb 90/10 ground beef (lean ground beef to reduce excess fat)
• 1 lb Sweet Italian sausage (links) (remove casings; mild flavor balances beef)
• 8 oz Shredded cheese blend (Colby‑Jack & Cheddar) (use a thick‑cut, farm‑style shred for texture)
• 2 pcs Hatch chilies (roasted, skins removed) (optional; dice finely for mild Southwest flavor)
• 12 pcs Regular bacon strips (thin‑cut works best for crispness; overlap slightly when wrapping)
• 2 tbsp Honey Hog Rub (sweet BBQ rub) (sprinkle on the bacon‑wrapped shells before refrigerating)
• 1 cup Meat Mitch Naked Sweet Barbecue Sauce (warmed and brushed on after smoking; tack for 5‑10 min)
• 12 pcs Manicotti shells (uncooked) (acts as a carrier for the meat; do not cook beforehand)

Instructions

1. Combine meats

   Place the 1 lb of 90/10 ground beef and the 1 lb of sweet Italian sausage (casings removed) into a large mixing bowl.

   Time: PT5M

2. Add cheese and optional chilies

   Add the 8 oz shredded cheese blend and the diced hatch chilies (if using). Mix until evenly distributed.

   Time: PT5M

3. Stuff the shells

   Using your hands (or a piping bag), fill each uncooked manicotti shell with the meat mixture, pressing the filling all the way to the tip so the shell is completely packed.

   Time: PT10M

4. Wrap with bacon

   Wrap each stuffed shell with a strip of regular bacon, overlapping the ends slightly to fully cover the pasta. Press the bacon so it adheres.

   Time: PT5M

5. Apply honey rub

   Sprinkle the 2 tbsp Honey Hog Rub evenly over the bacon‑wrapped shells.

   Time: PT2M

6. Refrigerate to set

   Place the prepared shells on a tray, cover loosely with plastic wrap, and refrigerate for at least 4 hours (overnight is fine). This softens the pasta shell and lets flavors meld.

   Time: PT4H

7. Preheat smoker

   Preheat your Traeger (or any smoker) to 300°F using Meat Church pellets.

   Time: PT15M

   Temperature: 300°F

8. Smoke the shells

   Arrange the shells on the smoker rack and smoke for 1 hour, or until the internal meat temperature reaches at least 165°F (it will be higher).

   Time: PT1H

   Temperature: 300°F

9. Warm the sweet sauce

   While the shells are smoking, pour the 1 cup Meat Mitch Naked Sweet Barbecue Sauce into a small saucepan and warm over low heat, stirring occasionally.

   Time: PT5M

10. Glaze and tack

    Remove the shells from the smoker, brush each generously with the warmed sauce, and let them sit for 5‑10 minutes so the glaze tacks onto the bacon.

    Time: PT10M

11. Rest and serve

    Allow the glazed shells to cool for about 15 minutes, then transfer to a serving platter and secure each with a toothpick for easy bite‑size serving.

    Time: PT15M

Nutrition Facts

Calories

630

Protein

35 g

Carbohydrates

5 g

Fat

45 g

Fiber

0 g