If you love baked manicotti but want something beyond the traditional tomato sauce, this Gochujang Spinach and Ricotta Manicotti will change the way you think about stuffed pasta. With a rich, slightly spicy gochujang tomato sauce, creamy ricotta and spinach filling, and a golden cheesy topping, this dish is comfort food with a modern, flavor-packed twist.

Why You’ll Love This Recipe

✅ Savory + Spicy Balance – The gochujang adds just the right amount of heat without overpowering the creamy ricotta filling.
✅ Perfect for Meal Prep – Assemble in advance and bake when ready.
✅ Great for a Crowd – A filling and delicious baked pasta dish that serves the whole family.
✅ Vegetarian-Friendly – No meat required, but you can add protein if desired.

What is Manicotti?

Manicotti is a classic Italian-American baked pasta dish made with large, tube-shaped pasta shells stuffed with a creamy ricotta filling, covered in sauce, and baked with cheese until bubbly. It’s similar to cannelloni, but the pasta is usually ridged and a bit larger.

By adding gochujang to the sauce, we introduce an unexpected yet delicious Korean-Italian fusion that enhances the dish with an umami depth and a subtle kick of spice.

Click Here for my: Go-To gochujang sauce recipe

Ingredients for Gochujang Spinach and Ricotta Manicotti

This homemade baked manicotti comes together with simple ingredients, most of which you probably already have in your pantry or fridge.

For the Gochujang Tomato Sauce:

2 tbsp unsalted butter
1 shallot, finely chopped
3 tbsp tomato paste
2 tbsp gochujang (adjust for spice level)
3/4 cup Heavy Cream
½ cup Parmesan cheese grated
1 tsp garlic powder
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the Spinach and Ricotta Filling:

1 (15 oz) container ricotta cheese
1 ½ cups cooked spinach, squeezed dry and chopped
1 large egg
½ cup Parmesan cheese grated
1 tsp garlic powder
½ tsp red pepper flakes (optional, for extra heat)
½ tsp salt
¼ tsp black pepper

For Assembly:

12 manicotti shells, cooked al dente
1 cup shredded mozzarella cheese
½ cup Parmesan cheese
2 tbsp fresh parsley, chopped

Step-by-Step Instructions

Step 1: Make the Gochujang Tomato Sauce

In a saucepan, melt the butter over medium heat. Add the chopped shallot and sauté for 2-3 minutes until soft.
Stir in the tomato paste and gochujang, cooking for another minute to enhance the flavors.
Slowly add in the heavy cream, whisking until smooth. Stir in Parmesan cheese, garlic powder, oregano, salt, and black pepper.
Simmer for 5 minutes until slightly thickened. If you need to thin it out- add a little pasta sauce from cooking the manicotti. Remove from heat and set aside.

Step 2: Prepare the Spinach and Ricotta Filling

In a large mixing bowl, combine ricotta cheese, cooked spinach, Parmesan, garlic powder, red pepper flakes, salt, and black pepper.
Mix until fully combined. The mixture should be creamy but not too loose.

Step 3: Assemble the Manicotti

Preheat oven to 375°F (190°C).
Spread a thin layer of the gochujang tomato sauce on the bottom of a 9×13-inch baking dish.
Carefully fill each cooked manicotti shell with the spinach-ricotta mixture. A piping bag or a small spoon makes this easier.
Arrange the filled manicotti in the baking dish and pour the remaining sauce evenly over the top.
Sprinkle with shredded mozzarella and Parmesan cheese.

Step 4: Bake and Serve

Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for another 10 minutes or until the cheese is melted, golden, and bubbling.
Let the manicotti rest for 5 minutes, then sprinkle with fresh parsley before serving.

Tips for Making the Best Baked Manicotti

✔ Use al dente pasta – Since manicotti bakes in the sauce, slightly undercooking the shells prevents them from becoming too soft.
✔ Squeeze out excess water from the spinach – Too much moisture can make the filling watery.
✔ Customize the spice level – Reduce gochujang for a milder flavor or add extra for more heat.
✔ Make it ahead – Assemble the dish up to a day in advance, cover, and refrigerate. Bake when ready!

What to Serve with Gochujang Spinach and Ricotta Manicotti

Pair this spicy baked manicotti with a simple side dish to balance out the flavors:
🥗 Crisp Green Salad – A fresh salad with lemon vinaigrette complements the rich cheese filling.
🍞 Garlic Bread or Focaccia – Perfect for soaking up extra sauce.
🍷 Light Red Wine – A glass of Pinot Noir or a Chianti pairs beautifully.

Frequently Asked Questions

Can I Use No-Boil Manicotti?

Yes! No-boil manicotti shells work well, but add an extra ¼ cup of liquid to the sauce to ensure they cook properly in the oven.

Can I Make This Gluten-Free?

Absolutely! Use gluten-free manicotti shells, and check that your gochujang is certified gluten-free.

Can I Add Protein?

Yes! Ground Italian sausage, shredded chicken, or even tofu can be added to the filling for extra protein.

Final Thoughts

This Gochujang Spinach and Ricotta Manicotti is a bold, comforting, and irresistibly cheesy baked pasta dish with a unique Korean-inspired twist. Whether you’re making this for a weeknight dinner, a family gathering, or meal prepping for the week, this dish will leave everyone craving more.

Have you tried adding gochujang to your pasta dishes before? Let me know what you think in the comments below! And don’t forget to share this recipe with fellow pasta lovers. 🍝🔥

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Gochujang Spinach and Ricotta Manicotti

Creamy ricotta and spinach-stuffed manicotti get a bold twist with a rich, slightly spicy gochujang tomato sauce, topped with melty mozzarella and Parmesan. Baked until golden and bubbly, this fusion dish is the perfect balance of comfort and heat.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 30

Total Time 55

Course Main Course

Servings 4