Grilled Shotgun Shells
Be careful to not over-grill the shells as they'll get very crispy.
Servings 6
Calories 704kcal
Ingredients
For the stuffing
- 1 tablespoon olive oil
- 1 cup onion finely chopped
- 1 pound sweet Italian sausage casings removed
- 1 tablespoon garlic minced
- 1 large egg
- 16 ounces Ricotta cheese
- 10 ounces frozen chopped spinach thawed completely
- ½ cup Parmesan cheese shredded or grated
- 1 teaspoon dried basil
- ¼ cup plain bread crumbs
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
For the shells
- kosher salt
- 12 ounces manicotti shells usually 14 to a package
- 14 slices bacon thin-cut
- your favorite BBQ seasoning
For serving
- ½ cup marinara sauce warmed
- fresh parsley chopped, for garnish
Instructions
For the stuffing
- Heat the oil in a large skillet over medium heat.
- Add onion and cook until just starting to soften.
- Add the garlic and cook, stirring, another minute.
- Remove from heat and let cool.
- Break the egg into a large bowl and beat with a whisk or fork.
- Stir in the Ricotta, spinach, Parmesan, basil, breadcrumbs, salt and pepper.
- Add the cooked sausage mixture and stir until well combined.
For the shells
- Bring a large pot of water to a boil.
- Add the shells and cook, stirring occasionally, for 5 minutes. You don't want to fully cook the shells.
- Remove the shells to a strainer to drain the water then transfer to a baking sheet to cool slightly.
- Carefully stuff each shell with the sausage mixture. Don't press too hard or you'll tear the shells. You want to fill them right up to the ends.
- Wrap each shell in a piece of bacon then return to the baking sheet.
- Sprinkle the bacon all around with the BBQ seasoning.
- Place baking sheet in the fridge for 4-6 hours for everything to set before cooking.
Cooking the shells
- Fire up your grill for indirect cooking at 350 F.
- Transfer the shells to the grill and cook for 45 minutes or until the bacon is done and just starting to crisp. I start checking them every 5 minutes after 30 minutes to make sure the shells don't get too crispy and the bacon isn't over-cooked.
For serving
- Serve shells garnished with parsley along with warm marinara for dipping or drizzling.
Notes
Also make a batch using spicy sausage for your heat-loving friends!
Nutrition
Calories: 704kcal | Carbohydrates: 13g | Protein: 33g | Fat: 58g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1482mg | Potassium: 676mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6102IU | Vitamin C: 8mg | Calcium: 362mg | Iron: 3mg