Valentine’s Day is a great time to cook a special meal at home instead of going to a crowded restaurant. Making dinner together or surprising someone with a home-cooked dish can feel more personal and meaningful than eating out.
This guide offers nine dinner recipes that work well for Valentine’s Day, from classic pasta dishes to restaurant-quality meat and seafood options. Whether you want something quick and simple or more challenging, these recipes give you different ways to create a memorable meal at home.
Heart-Shaped Lasagna
Heart-shaped lasagna turns a classic Italian dish into a romantic Valentine’s Day dinner. You can make this dish using a special heart-shaped pan or by cutting regular lasagna into heart shapes after baking.
The dish features all the traditional lasagna components you love. You’ll layer tender noodles with rich tomato sauce and creamy cheese filling.
The heart shape makes it special without changing the familiar flavors. You can customize your lasagna with different meat options.
Some recipes include Italian sausage, ground beef, or bacon. Others use a mix of meats for more flavor depth.
List of Ingredients
- 12 lasagna noodles
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 24 ounces marinara sauce
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh basil, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for cooking
Instructions (Step by Step)
Preheat your oven to 375°F. Grease your heart-shaped pan or regular 9×13 baking dish with cooking spray.
Cook the lasagna noodles according to package directions. Drain them and lay them flat on a clean surface to prevent sticking.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until soft.
Add the garlic and cook for another minute. Then add your ground beef or sausage and cook until browned, breaking it into small pieces as it cooks.
Drain any excess fat from the meat. Stir in the marinara sauce and let it simmer for 5 minutes.
Mix the ricotta cheese, egg, half of the mozzarella, Parmesan, basil, and oregano in a bowl. Add salt and pepper to taste.
Spread a thin layer of meat sauce on the bottom of your pan. Place a layer of noodles over the sauce.
Add half of the ricotta mixture over the noodles and spread it evenly. Top with more meat sauce.
Add another layer of noodles, the remaining ricotta mixture, and more meat sauce. Finish with a final layer of noodles and the rest of the sauce.
Sprinkle the remaining mozzarella cheese on top. Cover the pan with aluminum foil.
Bake for 25 minutes covered. Remove the foil and bake for another 15 minutes until the cheese is golden and bubbly.
Let the lasagna rest for 10-15 minutes before cutting. This helps the layers set so they don’t slide apart when you serve it.
Lobster Wellington
Lobster Wellington puts an elegant twist on the classic beef dish. You wrap tender lobster tails in flaky puff pastry with mushrooms and spinach.
This dish makes a memorable Valentine’s Day dinner that looks impressive but isn’t too difficult to make. The combination of buttery lobster and crispy pastry creates nice contrasts in texture.
The mushrooms add an earthy flavor while the spinach brings color and freshness to each bite.
List of Ingredients
- 2 lobster tails (6-8 oz each)
- 1 sheet puff pastry, thawed
- 2 cups fresh spinach
- 8 oz mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 egg, beaten
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons cream cheese
Instructions (Step by Step)
Preheat your oven to 400°F. Remove the lobster meat from the shells and pat it dry with paper towels.
Heat butter in a pan over medium heat. Add the mushrooms and cook them until they release their moisture and become golden brown, about 8 minutes.
Add garlic and cook for one more minute. Remove from heat and let cool.
In the same pan, add olive oil and cook the spinach until wilted, about 2 minutes. Squeeze out any excess water and mix in the cream cheese.
Season with salt and pepper. Roll out the puff pastry on a floured surface.
Cut it into two rectangles, one for each lobster tail. Spread half of the mushroom mixture on each pastry rectangle, leaving a border around the edges.
Place the spinach mixture on top of the mushrooms. Put one lobster tail on each pastry.
Fold the pastry around the lobster and seal the edges by pressing them together. Brush the entire surface with beaten egg.
Place the wrapped lobster on a baking sheet lined with parchment paper. Bake for 20-25 minutes until the pastry turns golden brown.
Let the Wellington rest for 5 minutes before serving. Cut each one in half at an angle to show the layers inside.
Marry Me Chicken
Marry Me Chicken gets its name from the idea that this dish is so good, it might inspire a marriage proposal. The recipe features tender chicken breasts in a rich, creamy sauce with sun-dried tomatoes and garlic.
It takes about 30 to 40 minutes to make from start to finish. This one-pan meal works well for Valentine’s Day dinner at home.
You don’t need to be an experienced cook to make it successfully. The ingredients are simple and the cooking process is straightforward.
The creamy sauce combines heavy cream, Parmesan cheese, and sun-dried tomatoes. These flavors blend together to create a restaurant-quality dish in your own kitchen.
List of Ingredients
- 2 pounds boneless, skinless chicken breasts
- Salt and black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (optional)
- Fresh basil for garnish
Instructions
Season both sides of the chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium-high heat.
Add the chicken to the hot skillet. Cook for 5 to 6 minutes on each side until golden brown and cooked through.
Remove the chicken from the pan and set it aside on a plate. Lower the heat to medium.
Add minced garlic to the same skillet and cook for about 30 seconds until it smells fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
Let it simmer for 2 minutes. Add the heavy cream, sun-dried tomatoes, Parmesan cheese, oregano, and red pepper flakes if using.
Stir everything together until the cheese melts into the sauce. Return the chicken breasts to the skillet.
Spoon some of the sauce over the top of each piece. Let the chicken simmer in the sauce for 3 to 5 minutes until the sauce thickens slightly.
Garnish with fresh basil before serving. Serve the chicken with pasta, rice, or crusty bread to soak up the extra sauce.
Parmesan Risotto
Parmesan risotto makes a perfect Valentine’s Day dinner that feels fancy but doesn’t require advanced cooking skills. This creamy Italian rice dish uses just a handful of simple ingredients to create something truly special.
The key to good risotto is patience and constant stirring. You’ll need to stand by the stove for about 20 to 30 minutes, but the effort pays off with a rich, velvety texture.
This dish works well as a main course or as a side to grilled chicken or fish. You can dress it up with fresh herbs or keep it simple to let the cheese flavor shine through.
List of Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions (Step by Step)
Heat the broth in a separate pot and keep it warm on low heat. This step matters because adding cold broth to your risotto will slow down the cooking process.
Heat the olive oil and 1 tablespoon of butter in a large pan over medium heat. Add the chopped onion and cook for about 3 minutes until it becomes soft and translucent.
Add the minced garlic and cook for another 30 seconds. Stir in the Arborio rice and toast it for 2 minutes, stirring constantly until the edges of the grains become slightly transparent.
Pour in the white wine and stir until the liquid is fully absorbed. The wine adds depth and a subtle tang to the finished dish.
Add one ladle of warm broth to the rice. Stir frequently and wait until the liquid is almost completely absorbed before adding the next ladle.
Continue this process of adding broth one ladle at a time. Keep stirring regularly and adding more broth as each addition gets absorbed.
This takes about 18 to 20 minutes total. Test the rice after 18 minutes by tasting a grain.
It should be tender but still have a slight bite in the center. If it’s too firm, continue adding broth and cooking.
Remove the pan from heat when the rice reaches the right texture. Stir in the remaining tablespoon of butter and the grated Parmesan cheese.
Season with salt and pepper to taste. Serve immediately while the risotto is hot and creamy.
The texture is best right after cooking, as it will thicken as it sits.
Cacio e Pepe Pasta
Cacio e pepe is a classic Roman pasta dish that makes an excellent choice for Valentine’s Day dinner. The name translates to “cheese and pepper” in Italian, which tells you exactly what you’re getting.
This dish uses only a handful of simple ingredients but creates something truly special. You’ll need pasta, Pecorino Romano cheese, black pepper, salt, and pasta water.
Some versions include butter, but the traditional recipe doesn’t require it. The beauty of cacio e pepe is its simplicity.
You don’t need cream or complicated sauces to make this meal impressive.
List of Ingredients
- 1 pound spaghetti or tonnarelli pasta
- 2 cups finely grated Pecorino Romano cheese
- 2 tablespoons freshly ground black pepper
- Salt for pasta water
Instructions (Step by Step)
Bring a large pot of salted water to a boil. Add your pasta and cook it until it’s almost done, about 2 minutes less than the package directions suggest.
Toast the black pepper in a large skillet over medium heat for about 1 minute. This step brings out the pepper’s flavor and aroma.
Before draining the pasta, save at least 2 cups of the starchy cooking water. You’ll need this to create your sauce.
Add the nearly-cooked pasta to the skillet with the toasted pepper. Pour in about 3/4 cup of the reserved pasta water.
Remove the pan from heat and add the grated Pecorino Romano cheese gradually. Toss the pasta constantly while adding the cheese to prevent clumping.
Keep tossing the pasta until the cheese melts and forms a creamy sauce. If the sauce seems too thick, add more pasta water a little at a time until you reach the right consistency.
The sauce should coat the pasta smoothly without being watery or clumpy. Serve immediately while the dish is hot and creamy.
Beef Wellington
Beef Wellington makes an impressive centerpiece for your Valentine’s Day dinner. This classic dish features tender beef wrapped in mushroom duxelles, prosciutto, and flaky puff pastry.
The dish looks fancy but becomes manageable once you understand the steps. You’ll need to plan ahead since it requires some prep time before baking.
List of Ingredients
- 2 beef tenderloin steaks (6-8 oz each)
- Salt and pepper
- 2 tablespoons olive oil
- 4 oz mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 2 teaspoons fresh thyme leaves
- 4 slices prosciutto
- 2 tablespoons Dijon mustard
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- Flour for dusting
Instructions (Step by Step)
Season your beef steaks with salt and pepper on all sides. Heat olive oil in a pan over high heat until it’s very hot.
Sear the steaks for 1-2 minutes on each side until browned. Remove from heat and brush with Dijon mustard.
Let them cool completely. Cook the chopped mushrooms in butter over medium heat until all liquid evaporates.
Add garlic and thyme, then cook for another minute. Let the mushroom mixture cool.
Lay out plastic wrap on your counter and arrange the prosciutto slices in a rectangle, slightly overlapping. Spread the cooled mushroom mixture over the prosciutto.
Place one cooled steak on the mushroom layer. Use the plastic wrap to roll the prosciutto tightly around the beef.
Twist the ends of the plastic wrap and refrigerate for 15 minutes. Repeat with the second steak.
Roll out your puff pastry on a floured surface. Cut it into two rectangles large enough to wrap each steak.
Remove the plastic wrap from the beef and place each one in the center of a pastry rectangle. Brush the edges with beaten egg, then fold the pastry over the beef.
Press the edges to seal and trim any excess. Place the wrapped steaks seam-side down on a baking sheet lined with parchment paper.
Brush the entire surface with beaten egg. You can score the top with a knife in a decorative pattern if you want.
Refrigerate for at least 15 minutes before baking. Preheat your oven to 425°F.
Bake for 20-25 minutes until the pastry turns golden brown. The internal temperature should reach 135°F for medium-rare.
Let the Wellington rest for 5 minutes before slicing. This keeps the juices inside and makes cleaner cuts.
Seared Scallops with Garlic Butter
Scallops make an impressive Valentine’s Day dinner that looks fancy but comes together quickly. The sweet, tender meat gets a golden crust when cooked properly, and the garlic butter adds rich flavor.
You can have this dish ready in about 10 minutes. It works well for a romantic dinner because it feels special without requiring hours in the kitchen.
List of Ingredients
You will need large sea scallops, about 1 to 1.5 pounds for two people. Make sure they are dry-packed scallops rather than wet-packed for the best sear.
For the cooking fat, get 2 tablespoons of butter and 1 tablespoon of olive oil. The oil helps prevent the butter from burning at high heat.
You’ll need 3 to 4 cloves of minced garlic for the sauce. Add salt and black pepper to taste for seasoning the scallops.
Optional additions include fresh parsley, lemon juice, or other herbs. These add brightness to the rich butter sauce.
Instructions (Step by Step)
Pat your scallops completely dry with paper towels. This step matters because moisture prevents browning.
Remove the small side muscle if it’s still attached. Season both sides of the scallops with salt and pepper.
Keep the seasoning simple so the natural sweetness comes through. Heat a large skillet over medium-high to high heat.
Add the olive oil and 1 tablespoon of butter. Wait until the pan is very hot and the butter stops foaming.
Place the scallops in the pan without crowding them. Leave space between each one so they sear instead of steam.
Don’t move them once they’re in the pan. Cook for 2 to 3 minutes on the first side.
You’ll know they’re ready to flip when they release easily from the pan and have a golden-brown crust. Flip each scallop and cook for another 1 to 2 minutes.
The second side needs less time than the first. Add the remaining butter and minced garlic to the pan.
Tilt the pan slightly and use a spoon to baste the scallops with the garlic butter as it melts. Remove the scallops from heat once they’re opaque in the center.
They should still be slightly tender when you press them. Overcooked scallops turn rubbery.
Spoon the garlic butter from the pan over the scallops before serving. Add a squeeze of lemon juice or fresh herbs if you like.
Serve immediately while they’re hot. Scallops pair well with risotto, pasta, or roasted vegetables for a complete Valentine’s dinner.
Filet Mignon with Red Wine Sauce
Filet mignon with red wine sauce is one of the most popular choices for Valentine’s Day dinner at home. This dish gives you restaurant-quality results without the need for reservations or high prices.
The filet mignon cut comes from the beef tenderloin. It’s known for being extremely tender and having a mild, buttery flavor.
When you pair it with a red wine sauce, you add richness and depth to the meat. This meal works well for intimate dinners because you can prepare it in about 30 minutes.
The cooking method is straightforward, even if you haven’t made steak at home before.
List of Ingredients
For the steaks, you need two filet mignon cuts, about 6-8 ounces each. Get steaks that are at least 1.5 inches thick for the best results.
You’ll need salt and black pepper to season the meat. Add 2 tablespoons of olive oil or butter for searing the steaks in the pan.
For the red wine sauce, gather 1 cup of dry red wine like Cabernet Sauvignon or Merlot. You’ll also need 2 shallots (minced), 1 cup of beef broth, 2 tablespoons of butter, and 1 tablespoon of fresh thyme or rosemary.
Optional ingredients include 2 cloves of minced garlic and 1 tablespoon of heavy cream to make the sauce richer.
Instructions (Step by Step)
Take your steaks out of the refrigerator 30 minutes before cooking. This brings them to room temperature, which helps them cook evenly.
Pat the steaks dry with paper towels. Season both sides with salt and pepper.
Press the seasonings into the meat so they stick. Heat a heavy skillet or cast iron pan over medium-high heat.
Add the olive oil or butter and let it get hot until it shimmers. Place the steaks in the hot pan.
Don’t move them around. Let them cook for 4-5 minutes on the first side until a brown crust forms.
Flip the steaks and cook for another 3-4 minutes for medium-rare. Add one more minute for medium doneness.
Use a meat thermometer to check that the internal temperature reaches 130-135°F for medium-rare or 140-145°F for medium. Remove the steaks from the pan and put them on a plate.
Cover them loosely with foil and let them rest for 5-10 minutes while you make the sauce. Keep the same pan on medium heat.
Add the minced shallots and cook them for 2 minutes until they soften. If you’re using garlic, add it now and cook for 30 seconds.
Pour in the red wine and turn the heat to high. Scrape up any brown bits from the bottom of the pan with a wooden spoon.
Let the wine boil until it reduces by half. This takes about 5 minutes.
Add the beef broth and fresh herbs. Let the mixture simmer for another 3-4 minutes until it thickens slightly.
Turn off the heat and stir in the butter. If you want a creamier sauce, add the heavy cream now.
Taste the sauce and add more salt and pepper if needed. Place each steak on a plate and spoon the red wine sauce over the top.
Serve right away while everything is hot.
Creamy Mushroom Risotto
Mushroom risotto brings warmth and elegance to your Valentine’s Day dinner. This Italian dish combines creamy rice with earthy mushrooms to create something special without being too complicated.
The secret to great risotto is patience and the right technique. You’ll need to stir frequently and add liquid slowly, but the result is worth the effort.
List of Ingredients
- 1 ½ cups Arborio rice
- 4 cups vegetable or chicken broth
- 8 ounces mixed mushrooms, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 3 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions (Step by Step)
Heat your broth in a separate pot and keep it warm on low heat. Warm broth helps the rice cook evenly and keeps the cooking process smooth.
Heat olive oil in a large pan over medium-high heat. Add the sliced mushrooms and cook them until they’re golden brown, about 5-7 minutes.
Remove the mushrooms from the pan and set them aside.
In the same pan, add 1 tablespoon of butter and the chopped onion. Cook until the onion becomes soft and translucent, about 3-4 minutes.
Add the garlic and cook for another minute until it smells good.
Add the Arborio rice to the pan. Stir it constantly for 2-3 minutes until the edges of the rice grains become slightly transparent.
Pour in the white wine and stir until the rice absorbs most of it.
Start adding the warm broth one ladle at a time. Stir frequently and wait until the rice absorbs most of the liquid before adding more.
This process takes about 18-20 minutes total.
The rice should be tender but still have a slight bite to it. This texture is called “al dente.”
When the rice is almost done, stir in the cooked mushrooms. Add the remaining butter and Parmesan cheese.
Stir everything together until the cheese melts and creates a creamy sauce.
Taste your risotto and add salt and pepper as needed.
Serve the risotto immediately while it’s hot. Garnish with fresh parsley and extra Parmesan cheese if you like.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.