Valentine Dinner Spinach Ricotta Cannelloni

Perfecting the Cannelloni

While filling cannelloni tubes can be a bit tricky, using a piping bag truly makes the process easier and less messy. If you don't have a piping bag on hand, a zip-top bag with a corner snipped off works great too. The key is to fill each tube completely, as this ensures every bite is packed with flavor. Aim for just enough filling that it doesn’t spill out when you place them in the sauce.

It's important to ensure your spinach is well-drained before mixing it with the ricotta. Excess moisture can lead to a watery filling and negatively affect the texture of the cannelloni. After chopping the spinach, I recommend sautéing it briefly in a pan until wilted and allowing it to cool before mixing with the other ingredients, enhancing flavor and drying the spinach effectively.

The Marinara Sauce Magic

Using store-bought marinara sauce can save time, but there’s nothing quite like homemade sauce for depth of flavor. If you choose the homemade route, simmer crushed tomatoes with garlic, onion, and Italian herbs for a rich addition. A splash of red wine can add complexity, too. Whether you buy or make your sauce, ensure it’s heated before pouring it over the cannelloni; this way, the dish warms evenly in the oven.

The melted mozzarella cheese on top adds not just creaminess but also visual appeal. For a gourmet twist, consider mixing in a bit of freshly grated Parmigiano-Reggiano with the mozzarella prior to baking. This blend enhances the overall flavor of the cheese topping, achieving that desirable golden-brown crust.

Tips for Serving and Storing

This elegant dish is best served hot, right out of the oven. Allow the cannelloni to rest for about 10 minutes before serving; this helps the filling set slightly, making it easier to slice and serve while ensuring the ingredients keep their structure. Garnish with freshly chopped basil or a sprinkle of extra Parmesan for an added touch of elegance.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheating is simple: cover the dish with foil and warm it in the oven at 350°F (175°C) until heated through, about 20-25 minutes. Alternatively, you can freeze unbaked cannelloni for up to three months, ensuring you cover them well to prevent freezer burn. Just add an additional 10-15 minutes to the baking time when cooking from frozen.

Ingredient Substitutions

If you're looking to make a lighter version of this dish, you can swap out the ricotta for cottage cheese. Just make sure to blend it until creamy for a similar texture. Additionally, for a dairy-free option, try using tofu blended with nutritional yeast instead of ricotta, providing a savory profile that complements the spinach beautifully.

Consider using different vegetables for the filling if you want to mix things up; sautéed mushrooms or zucchini can add a delightful earthiness. Just be sure to drain them as you would with the spinach to prevent a watery filling.

Scaling the Recipe

This recipe can easily be scaled up for larger gatherings. Simply double the ingredients and use a large baking dish to fit all the cannelloni comfortably. Be sure to adjust the baking time as needed, checking for doneness after the usual cooking period and adding time if necessary, so everything heats evenly.

Conversely, if you're cooking for one or two, you can freeze half of the uncooked cannelloni. Prepare and then freeze before baking, and when you're ready, you can directly bake from frozen, adding a few extra minutes to ensure they cook thoroughly.