Tender pasta tubes stuffed with a meaty-cheesy filling, wrapped in bacon, sauced, and smoked! Served with a side of BBQ sauce or just eaten naked.
Cannelloni shells – Oven ready, or use manicotti shells/tubes if that’s all you can find, ground beef – I used medium ground beef (80/20), cheddar cheese
Milk – Yes, milk. Milk adds moisture to the beef mixture which the pasta shells need to cook, and the enzymes in milk work as a tenderizer to keep the meat tender and juicy.
Bacon – You’ll need a full pound – perhaps more. Regular bacon slices work best. Thick-cut won’t stretch enough to wrap around the shells.
Garlic powder, onion powder, salt and pepper
BBQ sauce – A sweet and spicy sauce works best with Shotgun Shells.
*You can come, and hang out with me at Cook with Chef Jenn*
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Tender pasta tubes stuffed with a meaty-cheesy filling, wrapped in bacon, sauced, and smoked! Served with a side of BBQ sauce or just eaten naked.
Cannelloni shells – Oven ready, or use manicotti shells/tubes if that’s all you can find, ground beef – I used medium ground beef (80/20), cheddar cheese
Milk – Yes, milk. Milk adds moisture to the beef mixture which the pasta shells need to cook, and the enzymes in milk work as a tenderizer to keep the meat tender and juicy.
Bacon – You’ll need a full pound – perhaps more. Regular bacon slices work best. Thick-cut won’t stretch enough to wrap around the shells.
Garlic powder, onion powder, salt and pepper
BBQ sauce – A sweet and spicy sauce works best with Shotgun Shells.
*You can come, and hang out with me at Cook with Chef Jenn*