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I just tried this out for Superbowl Sunday.  I smoked 2 boxes of manicotti pasta shells (28) filled with 8 oz of cream cheese, 8 oz sharp cheddar cheese, 1 lb. maple sausage, 1lb. 80 /20 ground beef, 2lbs. of thick cut bacon, Kingsford Sweet and Salty rub, and topped of with some Sweet Baby Rays Honey BBQ sauce.  

I smoked at 300 degrees for about an hour with 2 oz of hickory.  They were very smokey and the pasta was soft and not overly chewy.  I could not taste the maple in sausage.

They were good.  Next time I will use thin bacon and make it spicy.

shotgun shells


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  • shotgun shells
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@jay1924 posted:

I was going to ask if you boiled the pasta first, but i see it wasn't necessary. Good stuff!

I did parboil the first 28 shells.  I was only able to use four of them.  I only boiled them for 2 minutes.  They became too soft and started splitting.

You do not need to do that step at all.   The refrigeration is the key along with the bacon.  Minimum of 4 hours in the fridge.  I had mine in about 10-12 hours.

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