I never knew pasta could get this indulgent until I tried Smoked Bacon-Wrapped Manicotti.
The moment I pull those crispy, smoky shells from the smoker, my kitchen fills with irresistible aromas of bacon, barbecue sauce, and Italian spices.
Each bite is a perfect balance of creamy, spicy, and crunchy textures that remind me why I love experimenting with comfort dishes.
Why You’ll Love This Recipe
Unforgettable flavor – Ground beef, hot sausage, cheddar, and cream cheese merge into a savory filling.
Smoky bacon embrace – Each manicotti shell gets wrapped in bacon, locking in juices and adding crisp edges.
One-of-a-kind twist – Traditional manicotti meets backyard barbecue in a truly unique way.
Make-ahead convenience – Assemble in advance, then smoke when you’re ready to impress.
Shareable appetizer or main – Perfect for game day, parties, or cozy dinners.
What You’ll Need (Ingredient Highlights)
Manicotti shells, uncooked, ready to be stuffed
Ground beef and hot Italian sausage for rich, meaty depth
Sharp cheddar and cream cheeses for creamy tang
Jalapeño for a spicy bite
Slap Ya Mama seasoning, garlic powder, black pepper, and red pepper flakes for balanced heat and aroma
Barbecue sauce to coat and caramelize
Bacon slices for wrapping and smoky crispness
Pro Tips Before You Start
Choose sturdy shells: Use high-quality manicotti to prevent tearing during stuffing and wrapping.
Mix filling well: Ensure cheeses, meats, and spices are evenly combined for consistent flavor.
Soak shells? No need—uncooked shells absorb juices and soften perfectly in the smoker.
Wrap snugly: Overlap bacon slices slightly to fully encase the filling and seal in moisture.
Maintain smoker temp: Keep a steady 250°F for even smoke infusion without drying out.
How to Make Smoked Bacon-Wrapped Manicotti
Step 1: Preheat the Smoker
Heat your smoker to a steady 250°F.
Ensure it’s clean and loaded with your favorite wood chips—hickory or applewood work beautifully.
Step 2: Prepare the Filling
In a large bowl, combine ground beef, hot Italian sausage, diced onion, cheddar cheese, cream cheese, finely diced jalapeño.
Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes, and ⅓ cup barbecue sauce.
Mix thoroughly until all ingredients are evenly distributed.
Step 3: Stuff the Shells
Using two spoons or piping bag, gently fill each uncooked manicotti shell from both ends, pressing lightly to eliminate air pockets without cracking the pasta.
Step 4: Wrap in Bacon
Wrap each stuffed shell with 1–2 slices of bacon, covering the ends and seams.
Secure bacon with toothpicks if needed.
Place wrapped shells on a lined baking sheet and brush with extra barbecue sauce.
Step 5: Smoke the Manicotti
Transfer the baking sheet to the smoker.
Smoke for 60 minutes, then flip each shell carefully, baste again with barbecue sauce, and continue smoking for another 60 minutes.
Watch for bacon crispness and deep smoky color.
Step 6: Rest & Serve
Remove the manicotti from the smoker and let rest 5–10 minutes to set.
Serve hot, garnished with chopped parsley or extra sauce on the side.
What to Serve It With
Coleslaw tossed in a tangy vinegar dressing for freshness
Grilled corn on the cob with a sprinkle of chili powder
Baked beans to echo the smoky-sweet flavors
Green salad with creamy ranch or blue cheese dressing
Variations / Substitutions
Vegetarian twist: Use mushrooms, spinach, and ricotta instead of meat.
Cheese swap: Try pepper jack for extra heat or mozzarella for stringy stretch.
Sauce change: Experiment with spicy buffalo or tangy mustard barbecue sauce.
Protein alternative: Wrap shells in prosciutto or pancetta for a different smoke profile.
Smoker-free: Bake in a 375°F oven for 30–35 minutes, then broil 3–5 minutes to crisp bacon.
Storage & Leftovers
Refrigerate: Store cooled manicotti in an airtight container for up to 3 days.
Reheat: Warm in a 350°F oven for 10–12 minutes, or microwave individual portions.
Freeze: Freeze assembled, uncooked shells on a tray, then bag for up to 2 months. Smoke or bake from frozen, adding 20 minutes to cook time.
FAQs
Can I cook these in the oven instead of a smoker?
Yes—bake at 375°F for 30–35 minutes, then broil 3–5 minutes to crisp the bacon.
Do I need to pre-cook the meats?
No—the slow smoking at low temperature fully cooks both the meat filling and bacon without drying out.
How do I keep the manicotti shells from breaking?
Handle gently and stuff carefully; uncooked shells soften during smoking as they absorb juices.
What’s the best wood for smoking?
Hickory adds classic BBQ flavor, while fruit woods like apple or cherry give a milder, sweet smoke.
Can I make these spicier?
Increase the jalapeño amount, add red pepper flakes, or use a hotter barbecue sauce to up the heat.
Final Thoughts
These Smoked Bacon-Wrapped Manicotti are a show-stopping fusion of Italian pasta and American BBQ.
The creamy, spicy filling and crispy bacon exterior make them perfect for gatherings or indulgent weeknight dinners.
I love how they transform simple ingredients into something downright addictive.
