SHOTGUN SHELLS RECIPE

Ingredients

• 2 (8-ounce) boxes manicotti shells
• 1.5 pounds ground beef
• 1 pound hot Italian sausage
• 1 medium onion, finely diced
• 2 cups Colby-Jack cheese, shredded
• 6 ounces cream cheese, softened
• 1 jalapeño pepper, finely diced (optional)
• 2 teaspoons Slap Ya Mama seasoning (or other Cajun seasoning)
• 2 teaspoons garlic powder
• 2 teaspoons black pepper
• 1 teaspoon red pepper flakes
• 3 (12-ounce) packages bacon
• 1/3 cup barbecue sauce, plus more for coating

Instructions

1. Preheat the oven to 300°F (150°C). Line a baking sheet with aluminum foil and place a wire rack on top.
2. In a large bowl, combine the ground beef, sausage, onion, cheese, cream cheese, jalapeño (if using), seasoning, and pepper. Mix well.
3. Stuff the manicotti shells with the beef mixture, being careful not to overfill.
4. Wrap each manicotti shell in bacon, securing the ends with toothpicks if necessary.
5. Brush the manicotti shells with barbecue sauce and place on the prepared baking sheet.
6. Bake for 60 minutes, then flip the shells over and brush with more barbecue sauce. Bake for an additional 60-70 minutes, or until the bacon is crispy and the manicotti shells are heated through.
7. Remove from the oven and serve immediately.

Enjoy!