Valentine Dinner Spinach Ricotta Cannelloni

Name: Valentine Dinner Spinach Ricotta Cannelloni
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 12 cannelloni pasta tubes; 2 cups ricotta cheese; 2 cups fresh spinach, cooked and chopped; 1/2 cup grated Parmesan cheese; 1 egg; Salt and pepper to taste; 3 cups tomato sauce; 2 cloves garlic, minced; 1 tablespoon olive oil; 1/4 cup fresh basil, chopped; Salt and pepper to taste

Highlighted under: Comfort Food

When I think about a romantic dinner, I immediately envision a plate of beautifully stuffed cannelloni. This Valentine’s Day, I decided to create Spinach Ricotta Cannelloni, a dish that has become a family favorite. The combination of creamy ricotta, fresh spinach, and the rich tomato sauce creates a delightful experience that ignites the spirit of love. Each bite takes me back to the cozy evenings spent sharing meals with loved ones. It's not only a delicious dish but also a labor of love that’s perfect for celebrating special moments.

Created by

Anya Coleman

Last updated on 2026-01-06T00:34:17.889Z

This Valentine’s Day, I wanted to impress my partner with a dish that combines both comfort and elegance. I experimented with various fillings, but the spinach and ricotta mixture turned out to be the star of the show. I made sure to season it perfectly to balance the flavors, enhancing the creamy texture that makes this dish so addictive.

The traditional tomato sauce I prepared is enriched with garlic and fresh basil, adding a fragrant layer that truly complements the cannelloni. I recommend using homemade sauce for an extra touch of freshness, but store-bought can work in a pinch. This enchanting dish is bound to win hearts!

        Why You'll Love This Recipe
        Creamy ricotta and spinach filling bursting with flavor.
Rich tomato sauce that enhances the overall taste.
A beautiful presentation that impresses at any dinner.

      

Mastering the Filling

The filling for your Spinach Ricotta Cannelloni is what truly elevates this dish. By using fresh spinach, you'll achieve a vibrant color and a nutrient boost. Make sure to squeeze out as much moisture as possible from the cooked spinach before mixing it with the ricotta. This extra step ensures that your filling won’t be watery, preventing the cannelloni from becoming soggy during baking.

I recommend using a mix of whole-milk ricotta and freshly grated Parmesan for an unbeatable creaminess and flavor depth. For a subtle twist, consider adding a pinch of nutmeg to the filling; it pairs beautifully with spinach and ricotta and adds warmth to the dish.

Perfecting the Sauce

When making the sauce, a good quality tomato sauce is essential. Look for one that is made from San Marzano tomatoes for their sweet flavor profile. If you're in a pinch, you can use store-bought, but consider enhancing it by simmering it with fresh herbs and a drizzle of good olive oil to deepen the taste.

Allow the sauce to simmer for at least five minutes to meld the flavors, but feel free to let it bubble longer for a richer taste. If you find the sauce too acidic, a pinch of sugar can balance it out beautifully, making it a perfect complement to the creamy filling of the cannelloni.

Assembling and Baking Tips

When assembling your cannelloni, avoid overstuffing each tube to prevent spills during baking. Using a piping bag makes this process cleaner and more efficient. If you don’t have one, a zip-top bag with the corner snipped off works just as well.

After baking, let the cannelloni sit for about five minutes before serving. This allows the filling to set slightly, making each piece easier to serve. If you have leftovers, store them in an airtight container in the fridge for up to three days, or they can be frozen for longer storage. Just be aware that the pasta texture may change upon reheating, so some prefer making half the recipe for a smaller gathering.

Ingredients

Gather these ingredients for a delightful culinary experience!

For the Cannelloni

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

For the Sauce

3 cups tomato sauce
2 cloves garlic, minced
1 tablespoon olive oil
1/4 cup fresh basil, chopped
Salt and pepper to taste

Ensure you have all ingredients ready before starting the cooking process.

Instructions

Follow these steps for a delicious outcome!

Prepare the Filling

In a mixing bowl, combine ricotta cheese, cooked spinach, Parmesan cheese, egg, and season with salt and pepper. Mix until smooth and set aside.

Fill the Cannelloni

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

Make the Sauce

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Pour in the tomato sauce, stir in chopped basil, and season with salt and pepper.

Let it simmer for 5 minutes.

Assemble the Dish

Pour half of the sauce over the filled cannelloni in the baking dish. Pour the remaining sauce on top and sprinkle with additional Parmesan cheese if desired.

Bake

Preheat the oven to 375°F (190°C). Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until bubbling and golden.

Let the cannelloni cool for a few minutes before serving.

Pro Tips

For a unique twist, try adding some crushed red pepper flakes to the sauce for a spicy kick. Pair with a side salad and garlic bread for a complete meal.

Ingredient Substitutions

If you're looking for a lighter option, substitute part of the ricotta with cottage cheese or Greek yogurt. This will maintain the creaminess while reducing the fat content. Be sure to blend the substitutes with the other ingredients to maintain a smooth texture.

For a gluten-free version, try using gluten-free cannelloni or lasagna sheets. They work well in this recipe, provided you adjust the cooking time accordingly. Be sure to check the package instructions for boiling and baking times.

Serving Suggestions

Serve your Spinach Ricotta Cannelloni with a simple salad of mixed greens and a light vinaigrette to balance the richness of the dish. A sprinkle of toasted pine nuts on the top adds another layer of flavor and an appealing crunch.

For an extra touch of elegance, drizzle the finished plates with a balsamic reduction or a few drops of high-quality extra virgin olive oil. Freshly grated lemon zest can also brighten the dish, providing a burst of freshness that complements the creamy filling.

Doubling the Recipe

This Spinach Ricotta Cannelloni recipe can easily be doubled for larger gatherings. If you're making a big batch, just layer extra cannelloni in a larger baking dish, alternating the sauce to ensure even coverage and flavor throughout.

Keep an eye on the baking time when scaling up. You may need to add an additional 5-10 minutes of baking to ensure the center is heated through, testing for doneness by ensuring the filling is bubbling and the sauce is hot.

Questions About Recipes

→ Can I use whole wheat cannelloni?

Absolutely! Whole wheat cannelloni is a great option for a healthier version.

→ Is there a vegetarian alternative for the filling?

You can substitute the ricotta with tofu or a vegan cheese alternative for a dairy-free option.

→ How can I store leftovers?

Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the cannelloni?

Yes, you can freeze the uncooked cannelloni before baking. Just make sure to adjust the cooking time when you bake them after freezing.