Savory BBQ Shotgun Shells with Ground Beef and Bacon

Name: Savory BBQ Shotgun Shells with Ground Beef and Bacon
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 32 shotgun shells
Cuisine: American
Ingredients: 16 oz manicotti shells; 1.5 lbs ground beef; 1 lb ground Italian sausage; 1.5 cups shredded Colby Jack cheese; 8 oz cream cheese; 1.5 cups barbecue sauce; 2 jalapeños; 2 teaspoons garlic powder; 1 teaspoon onion powder; 0.5 teaspoon smoked paprika; 0.5 teaspoon salt; 0.5 teaspoon black pepper; 1 lb thick-cut bacon; 1 cup dairy-free cream cheese alternative; 1 lb ground turkey or chicken

Olivia Carter

| Apr 13, 2026 | 10 min read | restaurant_menu Jump to Recipe

Savory BBQ Shotgun Shells with Ground Beef and Bacon

“Make delicious BBQ Shotgun Shells in under 1 hour with manicotti, ground beef, and bacon. Perfect for a flavorful dinner that impresses!”

The first time I took a bite of BBQ Shotgun Shells, I was hooked. Imagine crispy bacon wrapped around tender manicotti, full of a cheesy ground beef filling that dances with the sweetness of barbecue sauce—it's a flavor experience that’s hard to resist!

What sets this recipe apart is the balance of textures. The crunch of the bacon, the creamy filling, and the smoky BBQ glaze come together for a dish that’s as fun to make as it is to eat. Perfect for any gathering, these shells are sure to spark joy at your next BBQ.

Why This Recipe Works

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Cheese Bliss: The combination of shredded Colby Jack and cream cheese creates a creamy, gooey filling that melts beautifully, ensuring each bite is rich and satisfying.

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Flavor Balance: The mixture of ground beef and Italian sausage not only offers a delicious flavor contrast but also provides a juicy texture that holds up well during cooking.

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Bacon Goodness: Wrapping the manicotti in thick-cut bacon adds a savory crunch and smokiness that complements the barbecue sauce, enhancing the overall taste.

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Temperature Control: Cooking these BBQ Shotgun Shells at a moderate temperature allows the bacon to crisp up while the filling warms through, preventing any sogginess.

Ingredients

What You'll Need

16 oz manicotti shellsThese will hold all the delicious filling, so opt for the large shells that won’t break easily.
1 1/2 lbs ground beefFor a richer flavor, choose 80/20 beef; it balances well with the other ingredients.
1 lb ground Italian sausageThis adds a nice spice and depth; you can use mild or hot based on your heat preference.
1 1/2 cups shredded Colby Jack cheeseSharp cheddar works too; it melts beautifully and enhances the flavor profile.
8 oz cream cheeseMake sure it’s at room temperature for easy mixing, providing a creamy texture to the filling.
1 1/2 cups barbecue sauceUse your favorite brand; I love a sweet and smoky sauce for that extra kick.
2 jalapeñosMinced, with seeds removed for milder heat; they add a nice crunch and flavor.
2 teaspoons garlic powderThis brings a warm, aromatic flavor to the mix.
1 teaspoon onion powderIt enhances the savory notes without the texture of fresh onions.
1/2 teaspoon smoked paprikaThis adds a subtle smokiness that pairs perfectly with the barbecue sauce.
1/2 teaspoon saltEssential for bringing all the flavors together.
1/2 teaspoon black pepperA pinch of pepper adds a nice kick without overpowering the dish.
1 lb thick-cut baconChoose quality bacon for the best flavor; it gives a crispy, savory finish to the shells.

When shopping, I usually pick up the manicotti shells and cheese at my local grocery store. For the meats, visiting a butcher can ensure you get the freshest options. For barbecue sauce, I love Stubb's or Sweet Baby Ray’s for that perfect blend of sweet and smoky.

Easy Substitutions

Dairy-free: Swap the cream cheese with a dairy-free cream cheese alternative; this will keep the filling creamy but may slightly alter the flavor.
Ground turkey or chicken: Use ground turkey or chicken instead of beef and sausage for a leaner option; this will result in a milder flavor but still delicious.

Ingredients for Savory BBQ Shotgun Shells with Ground Beef and Bacon — Everything you need for this recipe

How to Make This Recipe

Prep the Shells

Start by bringing a large pot of water to a rolling boil. Once boiling, add the manicotti and cook for just 3 minutes. This quick cook softens the pasta but keeps it firm, which is crucial to avoid sogginess. After draining, rinse the shells under cold water to stop the cooking process. Spread them out on a clean surface so they don’t stick together.

Prepare the Filling

In a large mixing bowl, combine ground beef and sausage until they’re fully mixed. The aroma of the meat is already delicious! Now, add in cream cheese, shredded cheese, ½ cup BBQ sauce, diced jalapeños, and seasonings like garlic powder, onion powder, paprika, salt, and pepper. Mix everything thoroughly until well combined; this is where the flavors meld together beautifully.

Using your hands, gently stuff each manicotti shell with the meat mixture, ensuring the filling reaches the center without any air pockets. The texture should feel satisfying as you push the filling in. I find it works best to fill from one end to keep it packed tight.

Cook the Shotgun Shells

Wrap each stuffed shell tightly with a slice of bacon. This step adds a lovely crunch and flavor. Brush the bacon-wrapped shells generously with BBQ sauce for an extra layer of taste.

For grilling, preheat your gas grill to 300°F, then turn off half the burners. For charcoal, pile the coals on one side and keep the heat low. Place the shells on the cooler side of the grill, brush with more BBQ sauce, and cover. Cook for 15 minutes, then flip and add sauce to the other side. Continue cooking for an additional 10 to 15 minutes until the bacon is crispy and a meat thermometer reads 160°F.

If you're using a smoker, preheat it to 250°F. Smoke the shells for 60 minutes, brushing with BBQ sauce halfway through. Afterward, flip them over, add more sauce, and smoke for another 30 minutes. Finally, brush with sauce again and smoke for an additional 20 to 30 minutes, ensuring the bacon crisps up nicely.

For oven cooking, preheat to 300°F and line a baking sheet with parchment. Arrange the shells with space between them. Bake for 20 minutes, flip, brush with BBQ sauce, and bake for another 15 minutes. Flip again and add one last coat of sauce, cooking for 5 to 10 minutes until the bacon crisps up. If it’s not crispy enough, broil for a few minutes while keeping a close eye on them.

For air frying, arrange 5-6 shells in the basket and set to 300°F. Cook for 10 minutes, then flip and brush with BBQ sauce, cooking for another 10 minutes. Flip one last time, brush with sauce, and cook for another 5 to 10 minutes until the bacon is crispy and the center registers 160°F.

Once cooked, let the BBQ Shotgun Shells rest for a few minutes. Serve them warm on a platter, and watch your friends and family dig in!

Tips & Tricks

Choose the Right Bacon

When it comes to wrapping your BBQ shotgun shells, the type of bacon you use can make a huge difference. I prefer thick-cut bacon because it holds up better during grilling and gives a lovely crispy texture. I once made the mistake of using regular bacon, and it shriveled up too much, leaving my shells exposed. A good, hearty bacon will not only add flavor but also help keep everything together. Trust me, it’s worth the extra dollar!

Experiment with Cheese

Adding cheese to the meat mixture is a great choice. I often toss in some shredded cheddar or pepper jack for an extra kick, but you could also try cream cheese for a creamier texture. The melted cheese oozing out as you bite into those shells is just so satisfying. I made a batch with mozzarella once, and while it was good, it didn’t quite have the same punch. So, get creative and find the cheese that speaks to you!

Adjust Cooking Time for Your Grill

Every grill is different, and I learned that the hard way! I once left my shotgun shells on the grill for too long, thinking the heat would be consistent, and ended up with some overcooked bacon. Keep an eye on the shells, and start checking them a bit earlier than you think. They’re ready when the bacon is crisp and everything is heated through. A little attention can go a long way in ensuring a perfect outcome!

Pro Tips

Bacon Choice Matters:

Opt for thick-cut bacon for a better balance of flavor and texture. Thin bacon can become too crispy and brittle, while thick bacon will provide a juicy, smoky complement to your BBQ shotgun shells. Plus, it holds up better during grilling.

Experiment with Spices:

Don’t shy away from adding your favorite spices to the meat mixture. A bit of smoked paprika or cayenne can enhance the overall flavor profile and give your shells an extra kick. Tailoring the seasoning makes this dish uniquely yours.

Rest Before Serving:

Allow your BBQ shotgun shells to rest for about 5-10 minutes after grilling. This step helps the juices redistribute throughout the meat, making for a more succulent bite. Plus, it gives you a moment to enjoy the delicious aroma wafting from the grill!

Variations & Customizations

Flavor Twists

Spicy BBQ Shotgun Shells

Swap the regular ground beef for 1 1/2 lbs of spicy chorizo and add 1/2 cup of diced green chilies instead of jalapeños. This variation packs a punch with a smoky, spicy kick that complements the barbecue sauce beautifully, creating a vibrant and zesty flavor profile.

Cheesy Garlic BBQ Shotgun Shells

Replace the Colby Jack cheese with 1 1/2 cups of mozzarella and add 1 teaspoon of garlic powder to the cream cheese mixture. The result? A gooey, cheesy filling that's rich and savory, with a pleasureful garlicky aroma that fills your kitchen as they bake.

Seasonal Versions

Autumn BBQ Shotgun Shells

In the fall, try adding 1 cup of diced cooked butternut squash to the filling along with the other ingredients. This adds a subtle sweetness and creamy texture, making these shells perfect for a cozy autumn gathering.

Kid-Friendly

Mini BBQ Shotgun Shells

Use 16 oz of small pasta shells instead of manicotti and reduce the cream cheese to 4 oz. This version makes bite-sized treats that are perfect for little hands, with all the cheesy, barbecue goodness kids love, but in a fun, manageable size.

Storage & Meal Prep

How to Store

Room Temperature

It's best to avoid storing BBQ Shotgun Shells at room temperature for more than two hours. If left out too long, they can become unsafe to eat and lose that delicious freshness.

Refrigerator

In the fridge, these tasty shells will stay good for about 3-4 days. Make sure to place them in an airtight container to keep them from drying out or absorbing any unwanted odors from other foods.

Freezer

For longer storage, you can freeze BBQ Shotgun Shells for up to 2 months. Wrap each shell in plastic wrap and place them in a freezer-safe bag. When you're ready to enjoy them again, thaw them in the refrigerator overnight before reheating.

Meal Prep

I like to prepare a big batch of BBQ Shotgun Shells on the weekend. They freeze beautifully, so you can make a double batch and enjoy them later. Store them in a sturdy container, and when reheating, pop them in the oven at 350°F for about 20 minutes until heated through. Perfect for quick weeknight meals!

Equipment You'll Need

Essential

Grill or Smoker

A reliable grill or smoker is crucial for getting that perfect smoky flavor and crispy bacon. A gas grill offers precise temperature control, while a charcoal grill can give you a deeper flavor profile. If you prefer convenience, a smoker can infuse those rich, smoky notes over a longer cooking time, resulting in tender and juicy shells.

Meat Thermometer

This tool is essential to ensure your shotgun shells are cooked to perfection. It helps avoid undercooked meat, which can be risky, while also preventing overcooking that can dry them out. A digital thermometer gives fast readings, while an analog one works but might take a bit longer to stabilize.

Nice to Have

Air Fryer

An air fryer can create a wonderfully crispy texture on the bacon without much added oil. It's a great option if you're looking to cut down on cooking time and want an easy cleanup afterward. Plus, the hot air circulation helps cook the shells evenly.

Frequently Asked Questions

What can I use instead of manicotti shells for BBQ Shotgun Shells?

You can use jumbo pasta shells or even hollowed-out bell peppers as alternatives. Both options will hold the filling well and add a unique twist to the dish.

Can I make BBQ Shotgun Shells ahead of time?

Absolutely! You can assemble the shells and refrigerate them for up to 24 hours before cooking. Just make sure to cover them tightly to keep them fresh.

Why did my BBQ Shotgun Shells come out soggy?

Soggy shells often result from overcooking the manicotti before baking. Ensure you cook the pasta just until al dente, as it will continue cooking in the oven.

What type of cheese works best for BBQ Shotgun Shells?

While Colby Jack is a great choice, you can also experiment with pepper jack for a spicy kick or mozzarella for a gooey texture. Mixing different cheeses can create a pleasureful flavor profile!

How long should I cook BBQ Shotgun Shells in the oven?

Bake your BBQ Shotgun Shells for about 25-30 minutes at 350°F. This allows the bacon to crisp up and the cheese to melt perfectly.

Bbq Shotgun Shells are a fun and delicious way to enhance your next gathering, offering a tasty twist that everyone will love. Remember to experiment with different fillings to find your favorite combo!

Give this recipe a try and let me know how yours turn out—comment below, share with friends, or pin it for later!