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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.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Servings 4

Ingredients
  

For the Gochujang Tomato Sauce:

  • 2 tbsp unsalted butter
  • 1 shallot finely chopped
  • 3 tbsp tomato paste
  • 2 tbsp gochujang adjust to taste
  • 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
  • ½ cup Parmesan cheese grated
  • 1 tsp garlic powder
  • ½ tsp red pepper flakes optional
  • 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

Instructions
 

Step 1: Make the Gochujang Tomato Sauce

  • In a saucepan, melt butter over medium heat. Add shallot and sauté for 2-3 minutes until softened.
  • Stir in tomato paste and gochujang, cooking for another minute.
  • Slowly add heavy cream, whisking until smooth. Stir in Parmesan, garlic powder, oregano, salt, and pepper.
  • Simmer for 5 minutes until slightly thickened, then set aside. Can always add pasta water to thin out.

Step 2: Prepare the Ricotta Filling

  • In a large bowl, mix together ricotta, spinach, egg, Parmesan, garlic powder, red pepper flakes, salt, and black pepper until combined.
  • Step 3: Assemble the Manicotti
  • Preheat oven to 375°F (190°C).
  • Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish.
  • Fill each cooked manicotti shell with the ricotta mixture using a spoon or piping bag.
  • Arrange the stuffed shells in the baking dish and pour the remaining sauce over the top.
  • Sprinkle with mozzarella and Parmesan cheese.

Step 4: Bake and Serve

  • Cover with foil and bake for 20 minutes.
  • Remove foil and bake for another 10 minutes until bubbly and golden.
  • Let rest for 5 minutes, then garnish with fresh parsley before serving.
Keyword garlic gochujang, garlic gochujang pasta, gochujang, manicotti, spinach and ricotta