Smoky Bacon-Wrapped Shotgun Shells are a delicious and indulgent appetizer that combines the flavors of seasoned meat and cheese, all wrapped in crispy bacon.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:Serves 6
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
12 jumbo pasta shells
1 pound ground beef
1 pound Italian sausage
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon black pepper
1 teaspoon salt
12 slices of bacon
1 cup barbecue sauce (for dipping)
Instructions
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
In a large mixing bowl, combine ground beef, Italian sausage, cheddar cheese, mozzarella cheese, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix until well combined.
Stuff each cooked pasta shell with the meat and cheese mixture, ensuring they are filled generously.
Wrap each stuffed shell with a slice of bacon, securing the ends with toothpicks if necessary.
Place the bacon-wrapped shells on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25-30 minutes, or until the bacon is crispy and the filling is cooked through.
Remove from the oven and let cool for a few minutes before serving with barbecue sauce for dipping.
Notes
For a spicier kick, add diced jalapeños or crushed red pepper flakes to the meat mixture.
Substitute ground turkey or chicken for a lighter version of the filling.