Shotgun Shells Baked to Perfection in the Oven

Shotgun Shells are a delicious, hearty appetizer or main dish that combines pasta shells stuffed with a flavorful meat and cheese filling, wrapped in crispy bacon, and baked to perfection. This dish gets its name from its resemblance to shotgun shells, but don’t let the name fool you—these stuffed manicotti tubes are pure comfort food, packed with bold flavors and a crispy, caramelized exterior.

Why You’ll Love This Recipe

• Irresistible Flavor: A savory meat and cheese filling paired with crispy, smoky bacon.
• Crowd-Pleasing Appetizer: Perfect for game days, gatherings, or potlucks.
• Easy to Make: Requires just a few simple ingredients and straightforward steps.
• Oven-Baked Perfection: Achieves a crispy bacon exterior without the mess of frying.
• Customizable: Use different proteins, cheeses, or sauces to fit your taste.

Ingredients

• 1 box manicotti shells (typically 14 shells)
• 1 lb ground beef or Italian sausage
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 14 slices of bacon
• 1 ½ cups barbecue sauce or marinara sauce

Instructions

Step 1: Prepare the Filling

1. In a skillet over medium heat, cook the ground beef or Italian sausage until browned. Drain excess grease and let it cool slightly.
2. In a large bowl, combine the cooked meat, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix until well incorporated.

Step 2: Stuff the Manicotti Shells

1. Carefully stuff each uncooked manicotti shell with the meat and cheese mixture. A piping bag or spoon works well for this step.
2. Wrap each stuffed shell tightly with a slice of bacon, ensuring the ends of the bacon slightly overlap to hold it in place.

Step 3: Bake the Shotgun Shells

1. Preheat your oven to 375°F (190°C).
2. Line a baking sheet with parchment paper or foil and place a wire rack on top. This helps the bacon cook evenly and crisp up.
3. Arrange the wrapped shells on the rack, seam side down, and bake for 25 minutes.
4. Brush each shell generously with barbecue sauce or marinara sauce.
5. Increase the oven temperature to 400°F (200°C) and bake for an additional 15-20 minutes, or until the bacon is crispy and caramelized.

Step 4: Serve and Enjoy

• Allow the shotgun shells to rest for 5 minutes before serving.
• Garnish with fresh parsley or extra Parmesan cheese for added flavor.

Variations

• Spicy Kick: Add red pepper flakes or diced jalapeños to the filling.
• Different Meats: Swap ground beef for ground turkey, chicken, or even chorizo for a unique twist.
• Cheese Options: Experiment with cheddar, provolone, or gouda for different flavor profiles.
• Sauce Choices: Try buffalo sauce, ranch dressing, or honey mustard instead of barbecue sauce.
• Smoker Option: If you have a smoker, cook the shells at 225°F for about 1.5-2 hours for a smoky flavor.

Servings and Timing

• Servings: Makes approximately 14 shotgun shells (serves 4-6 people).
• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Total Time: About 1 hour

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze uncooked stuffed shells (without bacon) for up to 2 months. Wrap in plastic wrap and foil before freezing.
• Reheating: Reheat in the oven at 350°F for 10-15 minutes or in an air fryer at 375°F for 5-7 minutes to maintain crispiness.

Frequently Asked Questions

How do I prevent the bacon from unraveling?

Make sure to wrap the bacon tightly around each shell and place the seam side down on the baking rack. The weight of the shell helps keep the bacon in place as it bakes.

Can I use cooked pasta shells instead of raw?

No, raw shells work best because they absorb moisture from the filling while baking, ensuring they soften properly. Cooked shells may become too mushy.

What can I use instead of manicotti shells?

Cannelloni or jumbo pasta shells can work, but manicotti is ideal due to its tubular shape and ease of stuffing.

Can I make these ahead of time?

Yes! You can assemble the stuffed shells a day in advance and store them in the refrigerator until ready to bake.

Can I cook these in an air fryer?

Yes! Cook at 375°F for 15-20 minutes, flipping halfway, until the bacon is crispy and the filling is heated through.

What dipping sauces go well with shotgun shells?

Ranch dressing, extra barbecue sauce, honey mustard, or marinara sauce are great options.

Can I add vegetables to the filling?

Absolutely! Finely chopped spinach, mushrooms, or bell peppers make great additions to the meat mixture.

What type of bacon should I use?

Regular-cut bacon is best. Thick-cut bacon may not crisp up as well in the oven.

How do I keep the shells from sticking to the baking sheet?

Use a wire rack over the baking sheet to allow air circulation, preventing sticking and ensuring even cooking.

Can I make a vegetarian version?

Yes! Use a ricotta and spinach mixture or a meat substitute like lentils or plant-based ground meat.

Conclusion

Shotgun Shells baked in the oven are a mouthwatering, bacon-wrapped delight that will impress your guests. With their crispy exterior and cheesy, meaty filling, these stuffed pasta shells make for the ultimate appetizer or main course. Whether you’re preparing them for a family gathering, game night, or just a fun dinner, this recipe is sure to be a hit. Try different variations and enjoy these baked shotgun shells to perfection!

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