Our easy Traeger Smoked Shotgun Shells transform manicotti pasta into a bold, smoky appetizer: manicotti tubes filled with seasoned ground beef and cheese, wrapped in bacon, and brushed with a spicy-sweet glaze. Start by assembling the filling, wrap each stuffed shell with a slice of bacon, chill or briefly par-cook the pasta, then smoke low and slow before increasing heat to crisp the bacon and set the glaze. The result is a crunchy, savory bite that makes a memorable starter for any cookout.
Traeger Smoked Shotgun Shells
If you want an appetizer that steals the show, these meat-stuffed pasta tubes deliver. One or two of these per person will satisfy most appetites, and their bold smoky flavor means guests will remember them. Because they’re rich and filling, plan for a gap between appetizers and the main course so everyone can enjoy the full experience.
This recipe is flexible. Ground beef works beautifully, but you can substitute sweet or spicy sausage, ground pork, ground venison, or ground chicken depending on taste and availability. Swap cheeses as you like—each choice gives the filling a different character. Experiment and make the recipe your own while keeping the basic method the same.
Featured Review
“We served these to weekend company along with a fresh broccoli cauliflower salad. It was a fabulous meal. Everyone raved about these shotgun shells!”
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Recipe Shopping List
Before you start, gather the ingredients below. For accurate quantities and the full method, see the recipe card later in the post.
- Manicotti shells
- Ground beef (or your choice of ground meat)
- Smoked cheddar or other sharp cheese
- Bacon (standard sliced works best)
- Dark brown sugar
- Spicy pork or BBQ rub
- Maple syrup
- Sriracha or other hot sauce
- Cayenne pepper (optional)
More Bacon Recipes here!
How To Make This Recipe
Here is a concise overview of the process so you know what to expect. Follow the full recipe at the end for exact amounts and step-by-step instructions.
- Mix: Combine the ground beef, seasoning, and cheese until evenly distributed.
- Stuff & Wrap: Fill each manicotti with the meat mixture, then wrap with a slice of bacon.
- Chill or Par-Boil: Cover and refrigerate for 4–6 hours to let flavors meld and the shells soften. If short on time, par-boil the manicotti for 2–3 minutes before stuffing.
- Preheat the Pellet Grill: Heat to about 220°F for the initial smoking stage.
- Smoke: Place the wrapped shells on the grill and smoke for one hour, then raise the temperature to 350°F to crisp the bacon.
- Glaze and Finish: When the bacon is mostly rendered, brush on a spicy-sweet glaze. Cook a few minutes, turn, glaze the other side, and cook until the glaze sets and the meat reaches a safe internal temperature.
Try our Smoked Garlic Pig Shots!
Recipe FAQ
Store cooled leftovers in an airtight container or resealable bag in the refrigerator. They will keep for several days and are easy to reheat.
Reheat in a preheated oven or on the grill to restore crispness. The microwave works in a pinch but can make the bacon less crispy.
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Traeger Smoked Shotgun Shells
Meat-and-cheese-stuffed manicotti wrapped in bacon, finished with a sticky, spicy-sweet glaze. These smoked shotgun shells combine texture and deep smoky flavor for an outstanding appetizer.
15 minutes
2 hours
2 hours 15 minutes
Ingredients
- 12 manicotti shells
- 1 pound 80/20 ground beef
- ½ teaspoon salt
- 2 teaspoons spicy pork or BBQ rub
- 1 cup shredded smoked cheddar or preferred cheese
- 12 slices bacon (standard sliced, not thick)
Glaze
- ¼ cup dark brown sugar
- ¼ cup real maple syrup
- 2 teaspoons sriracha
- ¼ teaspoon cayenne pepper (optional)
Instructions
- Combine the ground beef, salt, rub, and shredded cheese in a bowl. Mix by hand until evenly combined but not overworked.
- Gently stuff each uncooked manicotti shell with the meat mixture. Avoid packing too tightly; you may have enough for 10–12 shells.
- Wrap each filled shell with a slice of bacon, securing as neatly as possible, and place them on a tray.
- Cover the tray and refrigerate for 4–6 hours to let the shells absorb moisture and soften. If short on time, par-boil the manicotti for 2–3 minutes before stuffing.
- Preheat your pellet grill to 220°F. Place the bacon-wrapped shells on the grates and smoke for one hour.
- Increase the grill temperature to 350°F. When the bacon fat has rendered and the bacon begins to crisp, whisk together the glaze ingredients and brush lightly over the shells.
- Cook 10 minutes, turn the shells, brush the other side, and cook until the glaze sets. Ensure the internal temperature of the meat reaches at least 160°F.
- Remove from the grill, allow to rest briefly, and serve warm.
Notes
If you can’t find smoked Beecher’s Flagship cheese, substitute your favorite sharp or smoked cheddar. The cheese choice influences flavor, so pick one you enjoy. For a milder glaze, reduce the sriracha or omit the cayenne.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving (estimate):
Calories: 215
Total Fat: 9g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 319mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 8g
Protein: 11g
Nutrition data is an estimate.