Valentine Dinner Spinach Ricotta Cannelloni

Name: Valentine Dinner Spinach Ricotta Cannelloni
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 12 cannelloni pasta tubes; 2 cups fresh spinach, chopped; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg; Salt and pepper to taste; 1/2 teaspoon nutmeg; 2 cups marinara sauce (store-bought or homemade); 1 teaspoon dried oregano; 1 teaspoon crushed red pepper flakes (optional)

Highlighted under: Seasonal & Festive

I absolutely love making Spinach Ricotta Cannelloni for a special occasion like Valentine's Day. This dish combines the fresh taste of spinach with creamy ricotta cheese, encased in perfectly cooked pasta tubes. The best part? You can make it ahead of time and simply pop it in the oven before dinner. With its rich flavors and delightful presentation, this recipe is sure to impress your loved one. Plus, it’s a wonderful way to enjoy a classic Italian dish without the fuss!

Created by

Noelle Chambers

Last updated on 2026-01-12T01:16:11.171Z

As I prepared this Spinach Ricotta Cannelloni for our Valentine's dinner, I cherished the moments spent in the kitchen, crafting each element with love. I found that using freshly cooked pasta sheets instead of dried ones truly elevates the dish, giving it a tender texture that pairs wonderfully with the vibrant, herby filling. A pinch of nutmeg brings out the flavors of the spinach and ricotta beautifully!

Throwing in a homemade marinara sauce poured over the top was an absolute game changer; it not only adds a pop of color but also enhances the flavor profile. I always recommend baking it just until the cheese is golden and bubbly—worth every second of the wait on this romantic evening!

        Why You Will Love This Recipe
        Rich and creamy filling with a hint of spice
A stunning presentation that is perfect for special occasions
Comforting flavors that will warm your heart

      

Ingredient Insights

Choosing the right spinach is crucial for this dish. Fresh spinach not only enhances the flavor but also provides a vibrant color. For a twist, you could use Swiss chard or even sautéed kale if you're looking for a slightly different taste. Make sure to wash and chop the spinach thoroughly to avoid any gritty texture in your cannelloni. You can also substitute frozen spinach; just ensure it’s fully thawed and drained to prevent excess moisture.

The ricotta cheese is the star of the filling and contributes to the overall creaminess of the dish. Opt for whole-milk ricotta for a rich flavor, but if you're aiming for a lighter version, low-fat ricotta works as well. For added depth, consider mixing in some fresh herbs like basil or parsley. The cheeses add moisture, so a careful balance will keep your filling from becoming too runny.

Perfecting the Cooking Technique

When filling the cannelloni, be patient. Overfilling can lead to spillage during baking, so fill each tube until just slightly over the edge. A piping bag fitted with a standard round tip makes the process easier and more precise than a spoon. Don't worry if some mixture escapes; you can always cover it with extra sauce before baking.

During baking, it's critical to monitor the dish carefully after you remove the foil. You'll want it to be bubbly and golden on top, which typically takes about 10 minutes. If you find the cheese isn't browning as you like, you might consider briefly turning on the broiler, but keep a close watch to prevent burning.

Serving and Variations

These cannelloni can impress just on their own, but you can elevate the dish with a simple side salad of arugula and cherry tomatoes drizzled with balsamic vinaigrette. The peppery arugula complements the creamy filling beautifully. If you want to have a complete Italian meal feel, serve it alongside garlic bread for extra indulgence.

If you're catering to dietary restrictions, this recipe is easily adaptable. Swap out the pasta for gluten-free cannelloni to cater to gluten sensitivities, or replace the ricotta with a dairy-free alternative, like cashew cream, for a vegan version. Experimenting with these substitutes can yield delightful outcomes that still capture the essence of this dish.

Ingredients for Spinach Ricotta Cannelloni

For the Cannelloni

12 cannelloni pasta tubes
2 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
Salt and pepper to taste
1/2 teaspoon nutmeg

For the Marinara Sauce

2 cups marinara sauce (store-bought or homemade)
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes (optional)

Instructions

How to Make the Cannelloni

Prepare the Filling

In a large bowl, combine chopped spinach, ricotta cheese, half of the mozzarella, Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well until creamy and smooth.

Fill the Cannelloni

Using a piping bag or a spoon, carefully fill each cannelloni tube with the spinach mixture. Place filled tubes in a greased baking dish.

Prepare the Sauce

In a saucepan, heat the marinara sauce over medium heat and stir in dried oregano and crushed red pepper. Pour half the sauce evenly over the cannelloni.

Bake

Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove foil, add remaining mozzarella on top, and bake for an additional 10 minutes until bubbly and golden.

Serve and Enjoy!

Pro Tips

Try adding fresh herbs like basil or parsley to the filling for an extra burst of flavor. A drizzle of olive oil before serving can enhance the richness.

Storage and Reheating

If you want to prepare this dish in advance, you can assemble the cannelloni a day prior and store it in the refrigerator before baking. Just ensure your baking dish is tightly covered with foil to prevent drying out. When ready to bake, allow it to come to room temperature for about 20 minutes before popping it in the oven to ensure even cooking.

Leftover cannelloni can be stored in an airtight container in the fridge for up to three days. To reheat, cover with foil to maintain moisture and warm in a preheated oven at 350°F (175°C) for about 20 minutes. If you prefer, you can also microwave individual portions, but the oven will give you a better texture.

Common Troubleshooting

If your cannelloni turns out dry, it could be due to overbaking or not enough sauce. Always check the moisture level before baking and ensure there’s ample sauce both on top and underneath the cannelloni. If you notice it’s drying out in the oven, you can tent the dish with foil during the last few minutes of cooking to retain water.

On the other hand, if your filling leaks out during baking, ensure you’re not overstuffing the cannelloni. If you have a bit of spillage, just spoon it back over the top; it will still contribute flavor. And in case the filling lacks flavor, adjust seasoning in advance—don’t hesitate to taste the filling before you assemble!

Scaling Up for Guests

This recipe is easily scalable for larger gatherings. Just double or triple the filling and sauce quantities, and prepare additional cannelloni tubes. You may need to adjust your baking time slightly, especially for larger quantities; keep an eye on the sauce bubbling and the cheese browning to gauge doneness.

If you're cooking for a crowd, consider making a larger baking dish or multiple smaller ones. This will not only help with portion control but also make serving easier. Additionally, you can offer a variety of sauces, such as a white sauce or pesto, to provide your guests with different flavor options.

Questions About Recipes

→ Can I make this recipe ahead of time?

Absolutely! You can prepare the cannelloni and assemble it in the baking dish a day in advance, then just pop it in the oven when you're ready to serve.

→ Can I use frozen spinach?

Yes, frozen spinach works well! Just make sure to thaw and drain it thoroughly before mixing it into the filling.

→ What can I serve with the cannelloni?

A simple side salad or garlic bread pairs perfectly with this dish, adding fresh flavors and extra texture.

→ Can I customize the filling?

Definitely! Feel free to add sautéed mushrooms, sun-dried tomatoes, or even ground meat for a different take on this classic dish.