I remember the first chilly evening I made Marry Me Tortellini, standing in my little kitchen with a paperback cookbook open and a cup of tea cooling on the counter, the smell of garlic heating in olive oil felt like a small, confident step toward a cozy dinner for two, and the way the creamy tomato sauce hugged each cheese tortellini made me realize simple ingredients can feel a bit like a warm promise.
Why You’ll Love It
This recipe is forgiving and fast, great for weeknights when you want something special without a lot of fuss, it suits people who love creamy tomato flavors and cheese filled pasta and it comes together in about 25 minutes so it fits into busy evenings or a relaxed solo dinner where you want comfort without stress.
Serves 4
Prep Time: 10 minutes |
Cook Time: 15 minutes |
Total Time: 25 minutes
Ingredients
- 16 oz (450 g) cheese tortellini, fresh or refrigerated
- 1 tablespoon olive oil
- 1 small shallot, finely chopped (about 2 tablespoons)
- 2 cloves garlic, minced
- 1/3 cup sun dried tomatoes, chopped (oil-packed, drained)
- 1 cup crushed tomatoes (canned or fresh)
- 1 cup heavy cream
- 1/2 cup low sodium chicken or vegetable broth
- 1/2 cup freshly grated Parmesan cheese plus extra for serving
- 1 tablespoon unsalted butter
- 1/2 teaspoon red pepper flakes, or to taste
- Salt and freshly ground black pepper to taste
- 8 to 10 fresh basil leaves, torn for garnish
- 1 small crusty bread roll or slice per serving, for serving optional
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente, drain and set aside, reserving 1/2 cup of pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium heat, add the chopped shallot and cook until translucent about 2 minutes.
- Add the minced garlic and chopped sun dried tomatoes and sauté 30 to 45 seconds until fragrant, stirring to avoid burning.
- Pour in the crushed tomatoes and broth, stir and let the mixture simmer gently for 3 to 4 minutes to meld flavors.
- Reduce heat to low and stir in the heavy cream, grated Parmesan, butter and red pepper flakes, whisking until the sauce is smooth, taste and season with salt and pepper.
- Add the cooked tortellini to the skillet and toss gently to coat, if the sauce is too thick add a splash of the reserved pasta water until you reach a silky consistency.
- Remove from heat, fold in most of the torn basil leaving a few leaves for garnish, plate into shallow bowls and finish with extra Parmesan and the remaining basil, serve with crusty bread on the side.
Recipe Variations
- Chicken Marry Me Tortellini Add sliced cooked chicken breast or rotisserie chicken in step 6 for extra protein and a heartier meal.
- Herb and Lemon Lighter Swap half the cream for plain Greek yogurt stirred in off heat and add a teaspoon of lemon zest for brightness.
- Vegan Version Use dairy free cream and nutritional yeast for cheesiness, choose plant based tortellini or filled pasta alternatives.
- Spicy Roasted Pepper Add a few tablespoons of roasted red pepper puree when you add the crushed tomatoes for a smokier, sweeter sauce.
Make Ahead: You can make the tomato cream base up to 2 days ahead and store it in the refrigerator in an airtight container, reheat gently and finish with cream and Parmesan just before adding cooked tortellini, cooked tortellini can be stored separately for up to 2 days and warmed briefly in the sauce rather than reheating too long which can make it soft.
Frequently Asked Questions
How long does Marry Me Tortellini keep in the fridge
Stored in an airtight container the cooked tortellini with sauce will keep for 2 to 3 days, reheat gently on the stove over low heat and add a splash of broth or reserved pasta water if it seems thick.
Can I use frozen tortellini instead of fresh
Yes frozen tortellini works fine, follow package cooking instructions and follow the recipe the same way, timing should be similar once drained.
Is there a lighter cream option I can use
You can replace half the heavy cream with low fat milk or use a thick Greek yogurt off heat for a lighter finish though the sauce will be slightly less rich.
Can I freeze this dish
I do not recommend freezing after adding cream as it can separate, you can freeze the tomato base without cream for up to 3 months and add cream when reheating.
Marry Me Tortellini
This recipe is forgiving and fast, great for weeknights when you want something special without a lot of fuss, it suits people who love creamy tomato flavors and cheese filled pasta and it comes together in about 25 minutes so it fits into busy evenings or a relaxed solo dinner where you want comfort without stress.
Ingredients
- 16 oz (450 g) cheese tortellini, fresh or refrigerated
- 1 tablespoon olive oil
- 1 small shallot, finely chopped (about 2 tablespoons)
- 2 cloves garlic, minced
- 1/3 cup sun dried tomatoes, chopped (oil-packed, drained)
- 1 cup crushed tomatoes (canned or fresh)
- 1 cup heavy cream
- 1/2 cup low sodium chicken or vegetable broth
- 1/2 cup freshly grated Parmesan cheese plus extra for serving
- 1 tablespoon unsalted butter
- 1/2 teaspoon red pepper flakes, or to taste
- Salt and freshly ground black pepper to taste
- 8 to 10 fresh basil leaves, torn for garnish
- 1 small crusty bread roll or slice per serving, for serving optional
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente, drain and set aside, reserving 1/2 cup of pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium heat, add the chopped shallot and cook until translucent about 2 minutes.
- Add the minced garlic and chopped sun dried tomatoes and sauté 30 to 45 seconds until fragrant, stirring to avoid burning.
- Pour in the crushed tomatoes and broth, stir and let the mixture simmer gently for 3 to 4 minutes to meld flavors.
- Reduce heat to low and stir in the heavy cream, grated Parmesan, butter and red pepper flakes, whisking until the sauce is smooth, taste and season with salt and pepper.
- Add the cooked tortellini to the skillet and toss gently to coat, if the sauce is too thick add a splash of the reserved pasta water until you reach a silky consistency.
- Remove from heat, fold in most of the torn basil leaving a few leaves for garnish, plate into shallow bowls and finish with extra Parmesan and the remaining basil, serve with crusty bread on the side.
Conclusion
This Marry Me Tortellini recipe is a gentle, no pressure way to make something that feels special even on an ordinary evening, it is forgiving with ingredients, quick to prepare, and easy to adapt to what you have on hand so you can build confidence with each try, take your time with the sauce, taste as you go, and enjoy the little thrill of serving a bowl of creamy, comforting pasta that looks and tastes like you cared.
