Smoked Shotgun Shells
Smoked Shotgun Shells are a delicious and creative way to elevate your weeknight dinner or impress guests at your holiday table with smoky stuffed manicotti shells filled with ground beef and hot Italian sausage.
Ingredients
Main Ingredients
- 16 ounces manicotti pasta shells Use two boxes of 8 ounces each.
- 1.5 pounds ground beef Choose high-quality ground beef for better flavor.
- 1 pound hot Italian sausage Use fresh sausage for optimal taste.
Instructions
Preparation and Cooking
- Preheat your smoker to 225°F.
- In a large skillet over medium heat, add ground beef and hot Italian sausage and brown until the meat is fragrant and no pink remains.
- Remove any excess fat from the skillet to keep your dish lean yet flavorful.
- Carefully fill the uncooked manicotti shells with your savory meat mixture, ensuring they are full but not bursting at the seams.
- Place your stuffed manicotti shells onto the rack of your preheated smoker.
- Close the smoker and let the shells cook for approximately 60 to 90 minutes, checking for tenderness.
- Once done, remove the shells from the smoker and let them cool slightly before serving.
- Serve hot, ideally topping with freshly grated cheese or a sprinkle of herbs.
Notes
If shells aren’t tender after cooking time, give them a few more minutes in the smoker. Good things come to those who wait.