Make the Filling:

In a bowl, mix together ground beef, shredded cheese, cream cheese, and BBQ seasoning until well combined.

Stuff the Shells:

Carefully fill each manicotti shell with the beef mixture. A piping bag or spoon works best.

Don’t overpack—leave a little room on the ends to avoid spillage.

Wrap with Bacon:

Wrap each stuffed shell with a slice of bacon, spiraling around the shell to cover it entirely.

Secure ends with toothpicks if needed.

Rest Before Cooking (Recommended):

For best results, refrigerate the wrapped shells for at least 4 hours or overnight. This softens the pasta and allows flavors to meld.

Cook Options:

Grill/Smoker:

Preheat to 250–275°F (120–135°C).

Place shotgun shells on the grates and cook for 1½ to 2 hours, until bacon is crisp and internal temp reaches 160°F (71°C).

During the last 15 minutes, brush with BBQ sauce and let it caramelize.

Oven:

Preheat oven to 300°F (150°C).

Place shells on a rack over a baking sheet.

Bake for 1½ to 2 hours, brushing with BBQ sauce in the final 15 minutes.

Serve:

Let rest briefly before serving. Garnish with parsley or green onions if desired.