Easy Smoked Shotgun Shells
Make smoked shotgun shells at home with this easy recipe. Stuffed pasta with beef, cheese, and smoky flavor.
Ingredients
- 20 large pasta shells, uncooked
- 1 pound lean ground beef
- 1 cup sharp cheddar cheese, finely shredded
- 0.5 cup grated Parmesan cheese
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons fresh Italian parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup beef broth
- 2 cups wood chips for smoking, soaked 30 minutes
- 1 tablespoon Worcestershire sauce
- 0.5 cup panko breadcrumbs
- 2 ounces cream cheese, softened
Instructions
- 1
Cook the large pasta shells in salted boiling water for 6-7 minutes, which leaves them slightly al dente so they hold together during smoking.
- 2
Drain the cooked shells and lay them flat on a parchment-lined baking sheet to cool and prevent sticking.
- 3
Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 4
Add the diced yellow onion to the hot oil and sauté for 3-4 minutes, stirring frequently, until the onion becomes soft and translucent.
- 5
Stir in the minced garlic and cook for 1 minute more, letting the garlic become fragrant without browning.
- 6
Increase heat slightly and add the ground beef, breaking it apart with a wooden spoon as it cooks for 6-8 minutes until browned throughout with no pink remaining.
- 7
Pour off excess fat if needed, then add the Worcestershire sauce and beef broth, stirring well to combine.
- 8
Remove the skillet from heat and let the beef mixture cool for 5 minutes, then fold in the cream cheese, shredded cheddar, Parmesan, fresh parsley, thyme, smoked paprika, cayenne, salt, and black pepper until evenly distributed.
- 9
Fill each cooked pasta shell with approximately 1.5 tablespoons of the beef mixture, pressing gently so the filling nestles into the shell.
- 10
Arrange the filled shells in a single layer on a smoking tray or small baking pan, leaving a small gap between each piece.
- 11
Prepare your smoker for low-temperature smoking at 225°F, adding the pre-soaked wood chips to create consistent smoke.
- 12
Place the tray of stuffed shells into the smoker and smoke for 2-3 hours, maintaining the temperature between 225-250°F throughout cooking.
- 13
Check for doneness when the pasta appears slightly darkened and the filling has absorbed rich smoky notes—the shells should hold together firmly.
- 14
Transfer the smoked shells to a serving platter and allow them to rest for 5 minutes before serving warm or at room temperature.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| ground beef | ground turkey or ground chicken breast | Poultry provides leaner protein with significantly lower saturated fat content while maintaining hearty flavor when combined with seasonings |
| sharp cheddar and Parmesan | aged gruyere and Romano cheese | These cheeses deliver complex umami flavors in smaller quantities, reducing overall fat and calories while deepening taste complexity |
| panko breadcrumbs and cream cheese | finely ground almonds and Greek yogurt | This swap reduces refined carbohydrates and adds fiber plus probiotics while maintaining creamy texture and binding properties |
| pasta shells (traditional semolina) | whole wheat or chickpea pasta shells | Whole grain and legume-based pastas contain more fiber and resistant starch, promoting better blood sugar stability and digestive health |
| olive oil for cooking | avocado oil or ghee | These oils have higher smoke points suitable for medium-high heat cooking and contain beneficial fatty acids with anti-inflammatory properties |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 425 |
| Total Fat | 18g |
| Saturated Fat | 7g |
| Cholesterol | 58mg |
| Sodium | 542mg |
| Carbohydrates | 35g |
| Fiber | 5g |
| Sugar | 1g |
| Protein | 32g |
Nutrition Comparison
| Classic | Metabolic Health | restaurant | Healthier | |
|---|---|---|---|---|
| Calories | 425 | 385 | 625 | 485 |
| Protein | 32g | 32g | 38g | 38g |
| Carbs | 35g | 14g | 32g | 42g |
| Fat | 18g | 24g | 42g | 18g |
| Fiber | 5g | 4.5g | 2g | 6g |
| Sugar | 1g | - | - | - |
| Health Scores | ||||
| Gut Health | 6/10 | 9/10 | 6/10 | 8/10 |
| Anti-Inflammatory | 7/10 | 9/10 | 5/10 | 7/10 |
| Blood Sugar | 7/10 | 9/10 | 6/10 | 8/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
