Marry Me Tortellini – A Creamy, Dreamy One-Pan Dinner

Introduction

Marry Me Tortellini is the ultimate cozy, craveable dinner — packed with pillowy cheese tortellini tossed in a rich, creamy sun-dried tomato sauce with garlic, herbs, and Parmesan. Inspired by the viral “Marry Me Chicken” recipe, this pasta dish delivers all the bold, romantic flavors in a 30-minute, meat-free format that’s perfect for weeknights or date nights.

The sauce is everything: creamy, garlicky, and flecked with tangy sun-dried tomatoes and Italian seasoning. Paired with tender cheese-stuffed tortellini, it’s a one-pan meal that feels indulgent, but comes together quickly and easily.

This is the kind of dish that might just earn you a proposal — or at least a round of seconds.

Ingredients Overview

Cheese Tortellini

Fresh or refrigerated cheese tortellini are ideal. They cook in minutes and absorb the rich sauce beautifully. Look for ones filled with ricotta, Parmesan, and mozzarella for the creamiest bite.

Alternative: Use spinach or mushroom-stuffed tortellini, or even frozen if that’s what you have — just adjust cook time slightly.

Sun-Dried Tomatoes

These bring tangy-sweet depth to the dish. Use oil-packed sun-dried tomatoes, drained and chopped. They add intense flavor and little chewy bursts of richness.

Tip: Reserve some of the oil for sautéing garlic — it boosts flavor even more.

Garlic

Essential for that savory base. Minced fresh garlic adds warmth and complexity to the sauce.

Heavy Cream

Creates a luscious, velvety texture. If you want a slightly lighter version, use half-and-half or a mix of cream and broth.

Dairy-free version: Use unsweetened cashew cream or a thick oat-based alternative.

Parmesan Cheese

Adds saltiness and umami, while helping to thicken the sauce. Grate fresh Parmesan for the best melt and flavor.

Vegetable Broth or Pasta Water

Loosens the sauce so it clings perfectly to the tortellini without being too heavy.

Bonus tip: If you boil the tortellini separately, save ½ cup of the starchy pasta water.

Italian Seasoning

A mix of oregano, basil, and thyme brings that signature herby Italian flavor.

Red Pepper Flakes (Optional)

Adds subtle heat to balance the richness. Use to taste or omit for a kid-friendly version.

Spinach (Optional)

Stir in fresh baby spinach at the end for color and nutrition. It wilts right into the warm sauce without affecting texture.

Step-by-Step Instructions

1. Cook the Tortellini

Bring a pot of salted water to a boil. Cook cheese tortellini according to package directions (usually 3–5 minutes). Drain, reserving ½ cup of the cooking water.

Short on time? You can cook the tortellini directly in the sauce — just add more liquid and extend simmer time slightly.

2. Sauté Garlic and Tomatoes

In a large skillet over medium heat, add 1 tablespoon olive oil (or reserved sun-dried tomato oil). Sauté:

• 3 cloves garlic, minced
• ½ cup chopped sun-dried tomatoes

Cook for 2–3 minutes, until garlic is fragrant and tomatoes begin to soften.

3. Build the Sauce

Lower heat and add:

• 1 cup heavy cream
• ½ cup vegetable broth or reserved pasta water
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Stir and bring to a gentle simmer. Let it bubble for 3–5 minutes, stirring occasionally.

4. Stir in Cheese

Add:

• ½ cup freshly grated Parmesan cheese

Whisk into the sauce until melted and smooth. The sauce should thicken slightly and coat the back of a spoon.

5. Add Tortellini and Spinach

Add the cooked tortellini to the pan, tossing gently to coat in sauce.

Optional: Add 2 cups baby spinach and cook for 2–3 minutes, just until wilted.

6. Serve

Spoon into shallow bowls and garnish with extra Parmesan, cracked black pepper, or chopped fresh basil.

Serve hot with crusty bread or garlic knots for sauce mopping.

Tips, Variations & Substitutions

• Add protein: Stir in grilled chicken, Italian sausage, or white beans for extra substance.
• Make it spicy: Use Calabrian chili paste instead of red pepper flakes.
• Use frozen tortellini: Increase simmering time by 2–3 minutes and check for doneness.
• Want it extra cheesy? Stir in a handful of mozzarella or fontina just before serving.
• Make it vegan: Use plant-based cream, cheese, and a vegan tortellini brand.

Storage:
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a splash of broth or cream to loosen the sauce.

Serving Ideas & Occasions

Marry Me Tortellini is perfect for:

• Date nights – Elegant and indulgent without being fussy
• Family dinners – Kid-friendly and easy to make in batches
• Meatless Mondays – Satisfying without needing animal protein
• Entertaining – Pair with a green salad and wine for a stress-free dinner party

Great sides:

• Arugula or Caesar salad
• Garlic bread or focaccia
• Roasted vegetables (zucchini, mushrooms, asparagus)
• A glass of Pinot Grigio or Chardonnay

Nutritional & Health Notes

This dish is rich and satisfying, making it ideal as an occasional indulgence or a well-balanced vegetarian main when paired with veggies.

• Calories: ~500–600 per serving
• Protein: 15–20g (varies by tortellini filling)
• Fat: 30–35g
• Carbs: 40–50g
• Calcium and Iron: High, thanks to dairy and spinach

To lighten the dish:

• Use half-and-half instead of cream
• Reduce cheese to ⅓ cup
• Add extra greens or zucchini ribbons

FAQs

Q1: Can I use frozen tortellini?

A1: Yes! Just add them directly to the simmering sauce with extra broth. Simmer for 8–10 minutes until tender.

Q2: Can I make this ahead of time?

A2: You can make the sauce up to 2 days in advance. Cook tortellini fresh for best texture, then toss together and reheat gently.

Q3: Is there a dairy-free version?

A3: Yes. Use oat or cashew cream, vegan Parmesan, and dairy-free tortellini. The sun-dried tomato flavor still shines through.

Q4: What type of tortellini works best?

A4: Ricotta or three-cheese tortellini are classic choices. Avoid overly soft pasta, which may break apart in the sauce.

Q5: Can I add meat?

A5: Absolutely. Sliced grilled chicken, crumbled sausage, or pancetta pair beautifully. Cook separately and add at the end.

Q6: How do I store and reheat leftovers?

A6: Store in the fridge for up to 4 days. Reheat on the stove over low heat with a splash of broth or cream to revive the sauce.

Q7: Can I bake this like a casserole?

A7: Yes! Mix the cooked tortellini and sauce in a baking dish, top with mozzarella, and bake at 375°F for 15–20 minutes until bubbly.

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