Despite their silly name, these air fryer shotgun shells are a mouthwatering appetizer perfect for game day! Tube-shaped manicotti is stuffed with meat and cheese, then wrapped in smoky bacon and coated in barbecue sauce before being air fried to perfection.
Shotgun shells are given the name due to their cylindrical shape’s resemblance to ammo. However, that’s where the similarity ends, as this popular snack or appetizer is completely edible!
The shape comes from manicotti pasta being used as the base for this recipe. Tubes of cooked pasta are stuffed with a variety of meats and cheeses (usually barbecue, beef, sausage, or a combination thereof).
Then, the entire thing is wrapped in bacon, coated in barbecue sauce, and cooked until the bacon and sauce is caramelized. There are a variety of methods for cooking shotgun shells, which include smoking, baking, and air frying.
Why You’ll Love This Recipe
These air fryer shotgun shells are a great savory appetizer option. They’re simple to grab and eat as is, but you can also cut them up and stick toothpicks in them for bite-sized snacks. They’re perfect for game day and your Super Bowl party!
Now, traditionally this recipe is done on a smoker. However, if you don’t have a smoker (or hours of time), the air fryer offers a shortcut to getting that delicious, caramelized glaze! I’m going to use some applewood smoked bacon to help add that missing smoke flavor as well.
The thing I love about this recipe is that it’s great for using up leftover meats (especially barbecue)!
You can jam anything in there, like pulled pork, shredded brisket, smoked sausage, or whatever you have. It can also be made with raw meat, like the sausage and beef mix I’m using. So, it’s extremely versatile!
1 cup shredded colby jack cheese (approx 4 ounces)
½ cup barbecue sauce
Ingredient Tips and Substitutions
You can swap in cannelloni shells (similar, but not ribbed) or cooked lasagna noodles if you can’t find manicotti pasta
Any meat combination is fine! Use all beef, all sausage, or mix any other barbecued meats (such as pulled pork, brisket, or burnt ends) you want to use up, or use chorizo for a spicier kick
In place of the dried minced onion you can use fresh minced, about ¼ cup (this just saves time and makes for nice, small pieces)
Use any barbecue sauce you like, and any seasoning/rub you like. You can also use Cajun seasoning for more heat
Instead of colby jack cheese, you can use pepperjack for more heat, or you can substitute cream cheese or ricotta cheese if preferred (or do a mix of a couple)!
Step By Step Instructions
Prepare the noodles. Heat a large pot of salted water over high heat, and once it has reached a rolling boil, add the noodles and cook for 4 ½ minutes (you want them half cooked, so they still have shape but aren’t rock hard). Remove noodles to a baking sheet or rack to cool (this helps prevent them sticking together)
In a mixing bowl, combine the beef, sausage, onion, jalapeno, garlic, cheese, and ½ Tbsp of the barbecue seasoning. Mix well so that everything is evenly distributed
Stuff the manicotti shells loosely with the meat mixture (if you overpack, you’ll run out of filling). You can use your fingers or the end of a spoon to stuff them. I don’t recommend a piping bag unless you’ve added cream cheese to make it softer
Wrap the noodles in bacon. You want just a slight amount of overlap on the wrap, as you really want to cover as much of the stuffed noodle as possible! If you have enough to wrap the ends, definitely do that as well
Combine the barbecue sauce and the remaining ½ Tbsp of barbecue seasoning in a small bowl. Brush the tops of the wrapped shells in the barbecue mixture
Place the shotgun shells into your air fryer’s basket or rack in a single layer, allowing air space between each one for best results (sauced side facing up)
Cook on the air fry setting at 400°F for 15-20 minutes. Flip every 5 minutes, basting with barbecue sauce (make sure to get any exposed noodle to keep it moist). Shotgun shells are done when the bacon is cooked to your liking and the internal temperature reaches 160°F
Cool for a few minutes, then cut in halves or quarters if you want to stick a toothpick in them and serve!
What to Serve With Manicotti Shotgun Shells
Barbecue meats
Burgers
Hot dogs
Mac and cheese
Baked beans
Macaroni salad
Potato salad
Cornbread
Coleslaw
Extra barbecue sauce
Ranch dressing
Cold beer
Mojitos
Bourbon lemonade
In short, anything that you’d typically serve with barbecue is a great choice to go alongside manicotti shotgun shells as an appetizer!
Shotgun shells are a creative and tasty appetizer made by filling pasta shells with meat, cheese, and seasonings.
They are then wrapped in bacon, coated in barbecue sauce, and cooked until the pasta is tender.
What’s the Best Cheese for Air Fryer Shotgun Shells?
Colby Jack, pepper jack, and cheddar are popular choices. Cream cheese or ricotta are often added as well for additional creaminess.
Feel free to experiment with a blend of cheeses for a richer flavor.
Can I Make Air Fryer Shotgun Shells Ahead of Time?
Yes, you can prepare the filled pasta shells in advance and refrigerate them for up to 24 hours. They may also be individually frozen and stored for 2-3 months.
Air fry them when ready to serve for a quick and delicious appetizer.
How Do You Reheat Shotgun Shells in the Air Fryer?
Reheat shotgun shells at a temperature of 375°F for about 5-7 minutes, until warmed through and bacon is re-crisped.
This works for those previously air fried, as well as baked or smoked shotgun shells.
What Should the Internal Temperature Be for Shotgun Shells?
The internal temperature depends on what types of meats the shotgun shells are filled with. The USDA recommends a minimum of 145°F for pork and 160°F for beef.
If you use a blend, cook to the higher required temperature across the different meats.
What Dipping Sauces Pair Well with Air Fryer Shotgun Shells?
Extra barbecue sauce and ranch are common dipping sauce pairings for shotgun shells.
However, marinara sauce, garlic aioli, or a simple tomato-based dip can complement the flavors as well. Consider serving a variety for guests to choose from.
Recipe Pro Tips
Feel free to secure your bacon with toothpicks if you’re struggling to keep it wrapped. Just don’t forget to remove them before eating!
You can technically make this recipe with completely raw pasta. However, it takes closer to 30-40 minutes, you end up with really crunchy spots, and the bacon can get overcooked, which is why I highly recommend half-cooking the pasta beforehand
If you use thick cut bacon, plan on an additional 5 minutes of cooking time (at least)
I can fit 8 shotgun shells in my 8-qt Ninja air fryer at a time. Cook in batches as needed based on the size of your air fryer (and note that cooking times can vary slightly between air fryers)!
Storage and Reheating Tips
Store cooled leftover manicotti shotgun shells in the refrigerator in an airtight container for 2-3 days
To reheat shotgun shells, air fry at 375°F for around 5-7 minutes, until the center is warmed and the bacon is re-crisped. Exact time will vary based on your air fryer, your filling, and how you like your bacon
These air fryer shotgun shells are the perfect appetizer or snack, especially for game day! You can’t go wrong with meat stuffed in manicotti, wrapped in bacon and barbecue sauce.
It’s a great way to use up leftover barbecue, but equally good if you want to make them fresh. Plus, you can prep them in advance and refrigerate or freeze them, and then just heat and eat!
The air fryer method is much faster than the traditional smoker, and even a conventional oven. You’ll achieve juicy filling, caramelized bacon, and perfectly crispy edges on the pasta (or al dente if it’s under the bacon).
If you love the idea of air fryer crisped pasta, then make sure to check out my Taco Stuffed Shells in the Air Fryer for a similar concept with a Mexican twist.
Air Fryer Shotgun Shells (Bacon Wrapped Stuffed Manicotti)
These air fryer shotgun shells are stuffed, bacon wrapped manicotti caramelized to perfection! They’re a hearty snack or appetizer that’s perfect for game day!
Prepare the noodles. Heat a large pot of salted water over high heat, and once it has reached a rolling boil, add the noodles and cook for 4 ½ minutes (you want them half cooked, so they still have shape but aren’t rock hard). Remove noodles to a baking sheet or rack to cool (this helps prevent them sticking together)
8 Ounce box manicotti pasta
In a mixing bowl, combine the beef, sausage, onion, jalapeno, garlic, cheese, and ½ Tbsp of the barbecue seasoning. Mix well so that everything is evenly distributed
½ Pound ground beef, ½ Pound Italian sausage, 1 jalapeno pepper, seeded and minced, ½ Tbsp dried minced onion, 2 Tsp minced fresh garlic, 1 Tbsp barbecue seasoning, 1 Cup shredded colby jack cheese
Stuff the manicotti shells loosely with the meat mixture (if you overpack, you’ll run out of filling). You can use your fingers or the end of a spoon to stuff them. I don’t recommend a piping bag unless you’ve added cream cheese to make it softer
Wrap the noodles in bacon. You want just a slight amount of overlap on the wrap, as you really want to cover as much of the stuffed noodle as possible! If you have enough to wrap the ends, definitely do that as well
14 Slices Applewood smoked bacon
Combine the barbecue sauce and the remaining ½ Tbsp of barbecue seasoning in a small bowl. Brush the tops of the wrapped shells in the barbecue mixture
½ Cup barbecue sauce
Place the shotgun shells into your air fryer’s basket or rack in a single layer, allowing air space between each one for best results (sauced side facing up)
Cook on the air fry setting at 400°F for 15-20 minutes. Flip every 5 minutes, basting with barbecue sauce (make sure to get any exposed noodle to keep it moist). Shotgun shells are done when the bacon is cooked to your liking and the internal temperature reaches 160°F
Cool for a few minutes, then cut in halves or quarters if you want to stick a toothpick in them and serve!
Notes
You can swap in cannelloni shells (similar, but not ribbed) or cooked lasagna noodles if you can’t find manicotti pasta
Any meat combination is fine! Use all beef, all sausage, or mix any other barbecued meats you want to use up, or even chorizo for a spicier kick
In place of the dried minced onion you can use fresh minced, about ¼ cup (this just saves time and makes for nice, small pieces)
Use any barbecue sauce you like, and any seasoning/rub you like. You can also use Cajun seasoning for more heat
Instead of Colby jack cheese, you can use pepperjack for more heat, or you can substitute cream cheese or ricotta cheese if preferred (or do a mix)!
Feel free to secure your bacon with toothpicks if you’re struggling to keep it wrapped. Just don’t forget to remove them before eating!
If you use thick cut bacon, plan on an additional 5 minutes of cooking time (at least)
I can fit 8 shotgun shells in my 8-qt Ninja air fryer at a time. Cook in batches as needed based on the size of your air fryer (and note that cooking times can vary slightly between air fryers)!
Store cooled leftover manicotti shotgun shells in the refrigerator in an airtight container for 2-3 days
To reheat shotgun shells, air fry at 375°F for around 10 minutes, until the center is warmed and the bacon is re-crisped. Exact time will vary based on your air fryer, your filling, and how you like your bacon
Exact nutritional values will vary based on brand and flavor of ingredients, any dipping sauces or sides added, and quantity consumed, so please consider this a guideline only
I enjoy trying new recipes, creating my own, and dabbling with new techniques all the time. My husband loves to protest when I make him my guinea pig, but it’s all for the love of food!
My cooking philosophy is that great tasting food doesn't have to be complicated or time consuming to make. I'm a home cook with over 20 years of experience feeding myself and others. I've learned from a variety of different people, things I've learned online, and some trial and error as well.
I enjoy cooking a variety of foods, from convenience to comfort foods, as well as international cuisine. You can rest assured that all of my recipes have been actually made, thoroughly tested, and most importantly: tasted! I want you to enjoy my food as much as I do!
