Wowza! Never met a soul who didn’t love this one!

4. Take each pasta shell and stuff it generously with the sausage mixture. Wrap each stuffed shell with a slice of bacon. Secure with a toothpick if necessary.

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

See your email address to register.

SIGN ME UP!

5. Place the bacon-wrapped shells in the smoker and let them get happy for about 2 hours, or until the bacon is cooked through and has a beautiful color to it.
6. Optional: In the last 15 minutes, brush your shotgun shells with a bit of BBQ sauce for a sticky, caramelized finish.

7. Remove the shells from the smoker, sprinkle with a bit more Slap Ya Mama seasoning, and garnish with fresh parsley. Let them rest for a few minutes (they’re piping hot), and serve.
Variations & Tips
– Change up your cheeses! Try a mix of mozzarella for the stretch and pepper jack for the heat.
– If you can handle the fire, add chopped jalapeños to your sausage mixture.
– No smoker? No problem. Bake these in the oven at 375°F (190°C) until the bacon is crispy, then finish under the broiler for that smoked effect.
– Meal prep like a pro: Stuff your shells a day ahead and keep them in the fridge, then smoke or bake them when you’re ready to eat.
And there we have it — Smoked Shotgun Shells that’ll have your taste buds doing a little dance. Remember, this is all about having fun in the kitchen and keeping it real with flavors that pack a punch. Enjoy!