Smoked Shotgun Shells: 7 Irresistible Flavor Explosions

Name: Smoked Shotgun Shells: 7 Irresistible Flavor Explosions
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
Ingredients: 12 jumbo pasta shells; 1 lb ground beef; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 cup marinara sauce; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1 tablespoon olive oil

June 27, 2025

By:

Julia marin

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Oh my goodness, let me tell you about the first time I tried smoked shotgun shells! It was a game-changer, and I’m pretty sure I floated out of that BBQ joint on a cloud of smoky goodness. These little stuffed pasta shells are not just unique; they’re an explosion of flavor that you just can’t get enough of! Imagine tender pasta filled with a cheesy, savory mixture and then infused with that wonderful smoky aroma from the smoker. It’s like a hug for your taste buds!

When I first heard the name “smoked shotgun shells,” I was immediately intrigued—and a little confused! But trust me, once you take that first bite, you’ll understand why they’re so special. They’re surprisingly simple to make, and the combination of gooey cheese and smoky meat is just divine. Plus, they’re perfect for gatherings, family dinners, or just a fun weekend cookout. So, let’s dive into this delicious adventure together, shall we?

smoked shotgun shells - detail 1

Ingredients List

12 jumbo pasta shells: These are the star of the show! They’re big enough to hold a hearty filling and hold up beautifully during the smoking process.
1 lb ground beef: This adds a savory richness to the filling. You can also use ground turkey or sausage if you’re feeling adventurous!
1 cup ricotta cheese: This creamy goodness brings a luscious texture and balances out the flavors. I love how it melts into the meat.
1 cup shredded mozzarella cheese: For that ooey-gooey melty experience that makes every bite so satisfying!
1/2 cup grated Parmesan cheese: This adds a lovely sharpness and depth to the filling. It’s like a sprinkle of magic!
1/2 cup marinara sauce: A good quality sauce will elevate your dish! We’ll drizzle this on top for that extra burst of flavor.
1 teaspoon garlic powder: A must for that garlicky goodness that just makes everything better!
1 teaspoon onion powder: This complements the garlic and adds depth to the filling.
Salt and pepper to taste: Don’t forget these essential seasonings! They really bring all the flavors together.
1 tablespoon olive oil: Just a little splash to help brown the beef and add that rich flavor.

How to Prepare Smoked Shotgun Shells

Alright, let’s get into the nitty-gritty of making these mouthwatering smoked shotgun shells! I promise, once you get the hang of it, you’ll want to make them over and over again. Just follow these steps, and we’ll have a smoky feast in no time!

Step-by-Step Instructions

First things first, cook those jumbo pasta shells according to the package instructions. You want them al dente since they’ll soften a bit more during smoking. Drain them and let them cool while you prep the filling.
In a skillet, heat up 1 tablespoon of olive oil over medium heat. Once it’s shimmering, add in your 1 pound of ground beef. Cook it until it’s nicely browned, which should take about 6-8 minutes. Make sure to break it up as it cooks!
Now, sprinkle in the garlic powder, onion powder, salt, and pepper. Stir it all together and let those flavors meld for another minute or so. Trust me, your kitchen will smell heavenly!
In a large bowl, combine the cooked beef mixture with 1 cup of ricotta cheese, 1 cup of shredded mozzarella cheese, and half of the 1/2 cup of grated Parmesan. Mix it all together until it’s well combined. This filling is where the magic happens!
Next, get ready to stuff those pasta shells! Take a generous spoonful of the meat and cheese mixture and fill each shell. Don’t be shy—pack them in there!
Now, it’s time to fire up the smoker. Preheat it to 225°F (107°C). Once it’s ready, place the stuffed shells in your smoker. Let them smoke for about 1 hour. This is where they soak up that delicious smoky flavor.
After an hour, it’s time to add some sauce! Drizzle the 1/2 cup of marinara sauce over the shells and sprinkle with the remaining Parmesan cheese. This adds a nice touch and keeps everything moist.
Pop them back into the smoker for an additional 30 minutes. This final step really brings out the flavors and gives the cheese that perfect gooey texture.

And voilà! You’ve just created a dish that’s sure to impress anyone lucky enough to dig in. Get ready for the smoky goodness to take over your taste buds!

Nutritional Information

Now, let’s chat about what’s in these scrumptious smoked shotgun shells! Each serving, which is about 2 shells, packs a flavorful punch while still being a decent option for your meal planning. Here’s the breakdown of the nutritional values:

Calories: 450
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 800mg
Carbohydrates: 40g
Fiber: 3g
Sugar: 3g
Protein: 25g

Keep in mind that these values are estimates based on standard ingredient brands you might find at your local grocery store. So, depending on what you use, the numbers might vary a bit. But hey, it’s all about enjoying the deliciousness, right? Happy cooking!

Why You’ll Love This Recipe

Quick to prepare: Once you get the hang of it, these smoked shotgun shells come together in a snap, making them perfect for weeknight dinners or impromptu gatherings.
Packed with flavor: The combination of smoky goodness with a cheesy, savory filling is simply irresistible. Each bite is a burst of deliciousness!
Great for gatherings: They’re a crowd-pleaser that will have your friends and family raving. Who wouldn’t want to try a unique dish like this?
Customizable: Feel free to mix things up with different meats or cheeses. It’s a fun way to put your spin on the recipe!
Gluten-free option: Using jumbo pasta shells makes this a gluten-free delight that everyone can enjoy without missing out!
Impressive presentation: They look beautiful on a platter, making you feel like a gourmet chef without all the fuss.
Leftover friendly: If you happen to have any left, they reheat wonderfully, making for a quick lunch or dinner the next day!

Tips for Success

Alright, let’s make sure your smoked shotgun shells turn out absolutely perfect! Here are some of my favorite tips to help you avoid any hiccups and ensure that every bite is as delicious as it can be.

Don’t overcook the shells: When boiling the pasta, aim for al dente! If they’re too soft, they can fall apart when you stuff them, and nobody wants that mess.
Let the filling cool: After cooking the beef, let it cool a bit before mixing with the cheeses. This way, it won’t melt the ricotta and mozzarella too much before you stuff them.
Pack them tight: When stuffing the shells, don’t be shy! Make sure to fill them generously so you get that rich filling in every bite.
Monitor your smoker temperature: Keep an eye on the smoker temperature—225°F is key for that perfect smokiness. If it fluctuates, it can affect the flavor and texture.
Experiment with smoking time: If you love a stronger smoky flavor, feel free to extend the smoking time a bit! Just be mindful not to overdo it, or it might overpower the other flavors.
Use good quality marinara: The marinara sauce you choose can make a big difference! Opt for a flavorful, high-quality sauce to really elevate the dish.
Let them rest: After smoking, give the shells a few minutes to rest before serving. This helps everything settle and makes them easier to handle.
Have fun with toppings: Don’t hesitate to get creative with toppings! Fresh herbs, extra cheese, or even a sprinkle of crushed red pepper can take these shells to the next level.

With these tips in your back pocket, you’re all set to impress everyone with your smoked shotgun shells! Just remember to enjoy the process and have fun in the kitchen. Happy cooking!

Variations on Smoked Shotgun Shells

Now that you’ve mastered the classic smoked shotgun shells, let’s get a little creative! One of the best things about this recipe is how easily you can switch it up to suit your taste or what you have on hand. Here are some fun variations that I think you’ll love:

Spicy Italian Style: Swap out the ground beef for spicy Italian sausage. Add some chopped jalapeños or crushed red pepper flakes to the filling for an extra kick!
Chicken Parmesan: Use shredded cooked chicken instead of beef and mix in some marinara and Italian seasoning. Top with mozzarella and Parmesan for that classic chicken parm flavor!
Vegetarian Delight: For a meatless option, fill the shells with a mix of sautéed mushrooms, spinach, and ricotta. You can even add some roasted red peppers for added flavor!
BBQ Pulled Pork: Use pulled pork instead of ground beef for a smoky, sweet twist. Mix in some shredded cheddar cheese and a bit of BBQ sauce for that Southern flair!
Cheesy Bacon Bombs: Add some crumbled crispy bacon to your beef and cheese mixture. Trust me, the smoky flavor combined with the bacon is a match made in heaven!
Mexican-Inspired: Use ground beef or turkey seasoned with taco spices, and fill the shells with a mixture of black beans, corn, and cheese. Serve with salsa and guacamole for a fiesta on a plate!
Seafood Twist: If you’re feeling adventurous, try using cooked shrimp or crab meat mixed with cream cheese and a hint of Old Bay seasoning for a coastal flavor.

These variations are a great way to put your own spin on smoked shotgun shells while keeping that delicious smoky flavor intact. So, don’t hesitate to experiment! Who knows, you might just create your new favorite version!

Storage & Reheating Instructions

So, you’ve made a batch of these delectable smoked shotgun shells, and now you’ve got some leftovers. Lucky you! Here’s how to store them so they stay fresh and delicious, plus the best way to reheat them for maximum flavor.

Storing Leftovers

After enjoying your smoked shotgun shells, let any leftovers cool completely before storing them. This helps prevent condensation, which can make them soggy. Place the shells in an airtight container and pop them in the refrigerator, where they’ll stay good for up to 3 days. If you want to keep them for longer, you can freeze them! Just wrap each shell tightly in plastic wrap or foil and store them in a freezer-safe container. They’ll last for about 2 months in the freezer.

Reheating Tips

When it’s time to enjoy those leftovers, you’ll want to reheat them carefully to keep that wonderful flavor and texture intact. Here’s what I recommend:

Oven Method: Preheat your oven to 350°F (175°C). Place the shells on a baking dish and cover them with foil to prevent drying out. Heat for about 20-25 minutes, or until warmed through. If you want to add a little extra marinara sauce on top before reheating, go for it!
Microwave Method: If you’re in a hurry, you can use the microwave! Place the shells on a microwave-safe plate, cover them with a damp paper towel (this keeps moisture in), and heat in 30-second intervals until warmed through. Just be careful not to overheat them, or they might get rubbery.
Skillet Method: For a bit of crispy goodness, you can reheat them in a skillet. Just add a splash of water to the skillet (to create steam), cover it, and heat on medium-low. This will warm them through while keeping them nice and tender.

And there you have it! With these storage and reheating tips, you can savor every last bite of your smoked shotgun shells. They’re just as delicious the second time around, so don’t hesitate to dive back in!

FAQ Section

What are smoked shotgun shells?
Smoked shotgun shells are jumbo pasta shells stuffed with a savory mixture of meat and cheese, then smoked to perfection for an incredible flavor. They’re a unique twist on traditional stuffed pasta, combining the best of both worlds!

How long do I smoke the shells?
You’ll want to smoke the stuffed shells for about 1 hour at 225°F (107°C) to let them absorb that delicious smoky flavor. After adding the marinara sauce and extra cheese, smoke them for an additional 30 minutes. This gives them that gooey, melted perfection!

Can I use different types of meat?
Absolutely! While ground beef is fantastic, you can substitute it with ground turkey, sausage, or even shredded chicken for a different flavor profile. It’s all about what you enjoy!

What if I don’t have a smoker?
Don’t worry! If you don’t have a smoker, you can bake them in the oven at 350°F (175°C) for about 25-30 minutes. While it won’t have the same smoky flavor, you can add some smoked paprika to the filling for a hint of smokiness!

How do I serve smoked shotgun shells?
I love serving them with extra marinara sauce on the side for dipping. You can also sprinkle some fresh herbs like parsley or basil on top for a pop of color and freshness. They make a great main dish or even a fun appetizer!

Can I make these ahead of time?
Yes! You can prepare the stuffed shells and refrigerate them before smoking. Just make sure to cover them tightly. When you’re ready to eat, let them come to room temperature before smoking, or you can add a bit of extra smoking time.

Are smoked shotgun shells gluten-free?
Yes! As long as you use gluten-free jumbo pasta shells, this dish can easily be made gluten-free. Just double-check the ingredients to be sure!

What’s the best way to store leftovers?
Let any leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 2 months—just be sure to wrap them well!

Can I add vegetables to the filling?
Definitely! Feel free to mix in some sautéed spinach, mushrooms, or bell peppers for added flavor and nutrition. It’s a great way to sneak in some veggies!

How do I know when the shells are done?
After smoking for the recommended time, your shells should be heated through, and the cheese should be beautifully melted. If you want to be extra sure, you can use a meat thermometer to check that the filling reaches at least 165°F (74°C).

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.