Smoked Shotgun Shells Recipe

Ingredients

• 2 boxes (8 oz each) manicotti pasta shells (uncooked)
• 1½ lbs ground beef
• 1 lb hot Italian sausage

Instructions

1. Start by preheating your smoker to 225°F (107°C). This low-and-slow method will allow the flavors to infuse the pasta and meat filling, creating a deliciously smoky flavor throughout the shotgun shells.
2. In a large skillet, cook the ground beef and hot Italian sausage over medium heat. Break up the meat as it cooks and continue to cook until the meat is browned and fully cooked through. Drain any excess fat, then remove the skillet from the heat.
3. Once the meat is cooked, add your favorite seasonings to taste—consider adding garlic powder, onion powder, or Italian seasoning for an extra flavor kick. Stir everything together to make sure the seasonings are well incorporated.
4. While the meat is cooling, take the uncooked manicotti pasta shells and carefully stuff each shell with the cooked meat mixture. Be generous with the stuffing to ensure each shell is packed with flavorful meat.
5. Once the shells are stuffed, place them on a rack or in a pan and set them aside. If you’d like, you can also add a layer of shredded cheese over the top of each shell for added richness and flavor, but this is optional.