Shotgun Shells

"My baked shotgun shells feature pasta stuffed with cheesy beef wrapped in crunchy bacon and topped with sticky sweet BBQ sauce. Most versions require boiling pasta or using a smoker for hours, but ours are made right in the oven! Why Our Recipe Is the Best: A Sprinkle of Food Science We Use a Wire Rack: This allows the fat to drain so the bacon is crispy not rubbery or greasy. We Cook At 2 Different Temperatures: Starting at 300 degrees allows the bacon fat to render and prevents the beef from drying out. Then we crank the heat up at the end to crisp up the bacon. We Add the BBQ Sauce Last: Most BBQ sauces are high in sugar and can quickly burn. Adding it towards the end prevent this."

Cooking MethodOven