Best Oven Baked Shotgun Shells

5 from 2 votes

Best Oven Baked Shotgun Shells

My baked shotgun shells feature pasta stuffed with cheesy beef wrapped in crunchy bacon and topped with sticky sweet BBQ sauce. Most versions require boiling pasta or using a smoker for hours, but ours are made right in the oven!

Course Appetizer

Cuisine American, Southern

Diet Gluten Free

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings

Calories 218kcal

Author Krystle Smith

Ingredients

18 Cannelloni or Manicotti Shells
1 Pound Ground Beef 90% Lean
1 Cup Cheese Freshly Shredded, I used Sharp Cheddar and Mozzarella
4 Ounces Cream Cheese Softened
2 Teaspoons Worcestershire Sauce
2 Tablespoons BBQ Dry Rub
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
½ Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Salt If Your Rub Is Very Salty, Leave This Out
18 Slices Bacon Not Thick Cut
½ Cup BBQ Sauce Plus Extra For Serving

Instructions

In a large bowl, combine ground beef, cheese, cream cheese, Worcestershire Sauce, BBQ rub, garlic powder, onion powder, salt, and black pepper.
Use a piping or Ziploc bag to fill each dry pasta shell with the meat mixture.
Wrap one slice of bacon around beach pasta tube overlapping slightly. Secure with toothpicks.
Place on a wire rack set on top of a foil lined rimmed baking sheet. Cover and refrigerate for at least 4 hours up to 12 hours.
Remove from the refrigerator about 20–30 minutes before baking. Preheat oven to 300 ℉.
Bake for 45 minutes.
Brush each shell with barbecue sauce. Bake for around 22-25 more minutes or until filling is cooked through to 165℉ and the pasta is tender.
Increase the oven temperature to 425°F and cook for 5-8 more minutes to crisp up the bacon. You can also broil them for 1-2 minutes if desired.
Rest for 5-10 minutes before enjoying.

Notes

Avoid overmixing the beef which can make it tough.

Do NOT skip the rest time or the pasta will not soften properly.

Nutrition