Smoked Shotgun Shells: A Complete Guide to Delicious BBQ

Smoked shotgun shells: Prepare to embark on a culinary adventure that will redefine your appetizer game! Imagine tender pasta shells, generously stuffed with a creamy, savory filling, kissed by the smoky embrace of your grill or smoker. These aren’t your average pasta dishes; they’re a flavor explosion waiting to happen, and trust me, once you try them, you’ll be hooked.

While the exact origins of this playful dish are shrouded in a bit of mystery, the concept of stuffing pasta shells has roots in Italian culinary traditions. Think of it as a fun, modern twist on classic stuffed pasta dishes like manicotti or cannelloni. The “shotgun shell” moniker is simply a nod to their unique shape, adding a touch of whimsy to this already irresistible treat.

What makes smoked shotgun shells so incredibly popular? It’s a combination of factors. First, the taste is simply divine. The creamy, cheesy filling, often featuring Italian sausage or ground beef, perfectly complements the smoky flavor imparted during the smoking process. The texture is also a winner – the slightly chewy pasta shell gives way to the soft, flavorful filling, creating a delightful contrast in every bite. And let’s not forget the convenience factor! While they require a bit of assembly, they can be prepped ahead of time, making them ideal for parties, gatherings, or even a fun family dinner. So, fire up your smoker and get ready to create a dish that will have everyone begging for more!

Ingredients:

• 1 pound Italian sausage (hot or mild, your preference!)
• 1 package (12 ounces) jumbo pasta shells
• 1 (15 ounce) container ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1/4 cup chopped fresh parsley
• 1 large egg, lightly beaten
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for a little kick!)
• 8 ounces shredded mozzarella cheese
• Wood chips for smoking (hickory, apple, or cherry recommended)

Preparing the Sausage Filling:

1. Brown the Sausage: Remove the sausage from its casings (if applicable). In a large skillet over medium-high heat, crumble the sausage and cook until browned, breaking it up with a spoon as it cooks. Drain off any excess grease. Nobody wants greasy shotgun shells!
2. Sauté Aromatics: Add the olive oil to the skillet with the cooked sausage. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Combine with Tomato Sauce: Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, stirring occasionally, to allow the flavors to meld together. The longer it simmers, the better the flavor will be!
4. Cool Slightly: Remove the sauce from the heat and let it cool slightly before mixing it with the cheese mixture. This will prevent the cheese from melting and becoming stringy.

Preparing the Cheese Filling:

1. Combine Cheese Ingredients: In a large bowl, combine the ricotta cheese, Parmesan cheese, parsley, egg, garlic powder, and onion powder. Season with salt and pepper to taste. Mix well until all ingredients are evenly combined. This is the heart of our shotgun shells, so make sure it’s delicious!
2. Incorporate Sausage Sauce: Add about 1 cup of the sausage tomato sauce to the cheese mixture. This will help to bind the filling together and add even more flavor. Mix well.

Stuffing the Shells:

1. Cook the Pasta Shells: While the sauce is simmering and the cheese mixture is cooling slightly, cook the jumbo pasta shells according to package directions, but cook them al dente. They should be slightly firm to the bite, as they will continue to cook in the smoker. Drain the shells well and rinse them with cold water to stop the cooking process. This is crucial to prevent mushy shells!
2. Stuff the Shells: Using a spoon or a piping bag, carefully stuff each cooked pasta shell with the cheese and sausage mixture. Be generous with the filling! You want each shell to be bursting with flavor.

Setting Up the Smoker:

1. Prepare the Smoker: Prepare your smoker according to the manufacturer’s instructions. Preheat it to a temperature of 225-250°F (107-121°C). This low and slow cooking method is what will give our shotgun shells that amazing smoky flavor.
2. Add Wood Chips: Add your chosen wood chips to the smoker’s wood chip box or directly to the coals, depending on your smoker type. Hickory, apple, or cherry wood chips are all excellent choices for this recipe. I personally love the subtle sweetness of apple wood.
3. Prepare a Baking Dish: Lightly grease a 9×13 inch baking dish with cooking spray or olive oil. This will prevent the shells from sticking to the bottom of the dish.

Smoking the Shotgun Shells:

1. Arrange the Shells: Arrange the stuffed pasta shells in the prepared baking dish in a single layer. Try not to overcrowd the dish, as this can prevent even smoking.
2. Top with Sauce and Cheese: Pour the remaining sausage tomato sauce over the stuffed shells, making sure to cover them evenly. Sprinkle the shredded mozzarella cheese and Parmesan cheese over the top. Don’t be shy with the cheese!
3. Smoke the Shells: Place the baking dish in the preheated smoker. Smoke for 1.5 to 2 hours, or until the cheese is melted and bubbly and the shells are heated through. The internal temperature of the filling should reach 165°F (74°C). Use a meat thermometer to check the temperature.
4. Monitor the Smoke: Keep an eye on the smoker’s temperature and smoke level throughout the cooking process. Add more wood chips as needed to maintain a consistent smoke.

Serving:

1. Rest and Serve: Once the shotgun shells are cooked through, carefully remove the baking dish from the smoker. Let them rest for about 10 minutes before serving. This will allow the cheese to set slightly and prevent them from being too messy.
2. Garnish (Optional): Garnish with fresh parsley or basil, if desired.
3. Enjoy! Serve hot and enjoy your delicious smoked shotgun shells! They’re perfect as a main course or as a hearty appetizer.

Conclusion:

So there you have it! This recipe for Smoked Shotgun Shells is more than just a meal; it’s an experience. The combination of perfectly cooked pasta, the rich, savory filling, and that kiss of smoky goodness is truly unforgettable. I know, I know, there are a lot of recipes out there vying for your attention, but trust me on this one. This is a crowd-pleaser, a conversation starter, and a guaranteed hit at your next barbecue or game day gathering.

Why is this a must-try? Because it’s different! It’s a fun, creative way to enjoy classic flavors in a unique and memorable presentation. The smoking process elevates the entire dish, adding a depth of flavor that you just can’t achieve with baking or grilling alone. Plus, let’s be honest, who can resist a pasta shell stuffed with deliciousness and wrapped in crispy bacon? It’s pure comfort food with a gourmet twist.

But the fun doesn’t stop there! Feel free to get creative with your fillings. While I’ve shared my favorite combination of ground beef, Italian sausage, and ricotta cheese, the possibilities are endless. Try adding some chopped vegetables like bell peppers, onions, or mushrooms for extra flavor and texture. For a spicier kick, incorporate some jalapeños or red pepper flakes. Vegetarian? No problem! Substitute the meat with plant-based crumbles or a mixture of sautéed vegetables and beans. You could even try a seafood version with shrimp or crabmeat.

As for serving suggestions, these Smoked Shotgun Shells are fantastic on their own as a main course. However, they also pair beautifully with a variety of sides. A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the shells. Garlic bread or crusty rolls are perfect for soaking up any leftover sauce. And for a truly decadent meal, consider serving them with a side of creamy mashed potatoes or cheesy polenta.

Don’t be afraid to experiment with different sauces as well. While I love the classic marinara, a creamy Alfredo sauce or a spicy arrabbiata would also be delicious. You could even try a pesto sauce for a fresh, vibrant flavor.

I truly believe that this recipe is a winner, and I can’t wait for you to try it. It may seem a little intimidating at first, but I promise you, it’s easier than it looks. Just follow the steps carefully, and you’ll be rewarded with a dish that will impress your family and friends.

So, what are you waiting for? Fire up your smoker, gather your ingredients, and get ready to create some culinary magic. I’m confident that you’ll love these Smoked Shotgun Shells as much as I do.

And most importantly, don’t forget to share your experience! I’d love to hear how your shells turned out, what variations you tried, and what your family and friends thought. Tag me in your photos on social media, or leave a comment below. I’m always eager to see your creations and learn from your experiences. Happy smoking! I hope you enjoy this recipe for Smoked Shotgun Shells as much as I do!

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