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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.
4. Take each pasta shell and stuff it generously with the sausage mixture. Wrap each stuffed shell with a slice of bacon. Secure with a toothpick if necessary.
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