Ever stumbled upon a recipe that just screams ‘comfort food’ with a kick? Well, my friends, let me introduce you to Smoked Shotgun Shells — a dish that’s as fun to make as it is to eat. Picture this: pasta tubes stuffed with creamy cheese and spicy sausage, all wrapped up in bacon and kissed by smoke from the grill. It’s a bit of down-home country cooking combined with that soul-warming spice we Midwesterners secretly love.
Believe it or not, these little delights have nothing to do with actual ammunition, and everything to do with delivering a flavor blast. The ‘shotgun shell’ refers to the shape of the dish — it looks sort of like, well, a shotgun shell! This quirky meal is fantastic for casual get-togethers or just spicing up your weekend dinner routine, and it’s customizable to your heat preference, thanks to our star seasoning: Slap Ya Mama
Now before we get to packing our ‘shells’, let’s talk sides. You’ll want something to contrast the richness, so why not a crisp green salad tossed with a light vinaigrette? Or maybe some grilled veggies for an extra smoky touch. And if you’re anything like me, a dollop of cool sour cream on the side isn’t just a suggestion, it’s a necessity to balance all that spice!
Smoked Shotgun Shells
Servings: 4
Ingredients
– 1 lb large pasta shells
– 1 lb ground Italian sausage, spicy or mild to preference
– 1 cup sharp cheddar cheese, grated
– 1 cup cream cheese, softened
– 2 tablespoons Slap Ya Mama seasoning, plus more for garnish
– 1 tablespoon garlic powder
– 12 slices of bacon, thin enough to wrap
– Your favorite BBQ sauce for glazing, optional
– Fresh parsley, chopped for garnish
Directions
1. Start by bringing a large pot of water to a boil and cook your pasta shells according to package instructions until al dente. Drain and let them cool enough to handle.
2. Meanwhile, in a bowl, mix together the Italian sausage, cheddar cheese, cream cheese, Slap Ya Mama seasoning, and garlic powder. This is your stuffing, so make sure it’s well combined.
3. Preheat your smoker to 250°F (120°C) aiming for indirect heat.
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