Marry Me Tortellini

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This easy Marry Me Tortellini is a rich and creamy one pan pasta dish packed with bold flavor perfect for a weeknight dinner or any occasion. With less than 10 ingredients, it has gourmet taste that feels effortless.

If you put “Marry Me” in the title, it must be a dish to fall in love with, right? With this Marry Me Tortellini, that’s certainly the case. Inspired by the trendy “Marry Me Chicken”, this pasta version adds in chewy, cheesy tortellini for an even more indulgent twist. Rich, creamy, and packed with flavor, this pasta is about to become your new favorite.

Creamy sun-dried tomato tortellini with spinach served on a plate with braiser in background

Easy to make in one pan, using simple ingredients and ready in under 30 minutes, Marry Me Tortellini is perfect for easy, yet elevated, weeknight dinners, date nights at home, or even entertaining guests with minimal effort. Turns out, cheesy tortellini paired with fresh spinach and juicy sun-dried tomatoes in a luxurious cream sauce is love at first bite.

If you like this creamy pasta, try these other rich and delicious pasta recipes. This flavorful Butternut Squash Ravioli is simple with a silky sauce, and this Creamy Lobster Pasta is easy and elevated, perfect for entertaining.

Table of Contents

Why You’ll Love This Recipe

One-Pan Meal: Everything is assembled and cooked in just one pan – no extra pots or dishes required, which means an easy clean-up and no extra work.
Packed With Flavor: This simple pasta dish is rich and creamy with a luxurious sauce and loaded with garlicky flavor and fresh seasonings.
Uses Store-Bought Tortellini: Fresh, pillowy, cheesy tortellini you can find in the fridge or freezer section of the grocery store makes this recipe easy and convenient.
Restaurant Quality At Home: With a rich, savory sauce, chewy pasta and fresh ingredients, this decadent pasta feels restaurant-worthy but is super simple to make in your own kitchen.
Customizable: Easily add in proteins or change up the veggies or ingredients in this crowd favorite pasta dish.

Ingredients

Cheese Tortellini: Fresh and tender, use your favorite store-bought version. I love keeping a pack of these on hand at all times.
Olive Oil & Butter: For richness.
Garlic: Use freshly minced for a nice, sharp and aromatic flavor
Sun-Dried Tomatoes: Plump and juicy, we suggest using the ones packed in olive oil.
Calabrian Chili Paste: For spice and a nice kick.
Heavy Cream: To give the sauce that rich, luxurious texture.
Parmesan Cheese: Sharp and nutty, freshly grate in a generous amount. Any hard Italian cheese works here.
Spinach: Use fresh greens for the best flavor and pop of color.
Basil: Mild and slightly sweet and peppery, fresh herbs make all the difference.
Salt & Pepper: Seasoning is essential.

How To Make Marry Me Tortellini

1. Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions. Reserve 1/2 cup pasta water, then drain.

2. In a large skillet over medium heat, add olive oil, butter, and 1 Tablespoon of the reserved sun-dried tomato oil.

3. Add the garlic and cook for about 30 seconds, just until fragrant.

4. Stir in the chopped sun-dried tomatoes and Calabrian chili paste. Cook for 1–2 minutes to develop the flavor.

Sun-dried tomatoes cooking in oil in a white braiser for creamy tortellini sauce

5. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3–4 minutes until slightly thickened.

6. Stir in the grated Parmesan cheese until smooth and creamy.

Creamy sun-dried tomato sauce with Parmesan in a white braiser before adding tortellini

7. Add the fresh spinach and stir until just wilted.

Creamy sun-dried tomato sauce with spinach in a white braiser before adding tortellini.

8. Add the cooked tortellini to the skillet and toss gently to coat. Add a splash of reserved pasta water if needed to loosen the sauce.

9. Reduce the heat to low. Stir in the torn basil. Season with salt and freshly ground black pepper to taste, then serve immediately.

Creamy sun-dried tomato tortellini with spinach being stirred in a white braiser

Expert Tips

Freshly Grate Parmesan: This step is worth it for the best texture. And use a good, high-quality parmesan for the best flavor. You don’t want to skimp here.
Don’t Overcook Tortellini: You don’t want overly soft or mushy pasta, so cook the tortellini to al dente or just under. They’ll continue to cook as they’re tossed in the sauce.
Reserve Pasta Water: Don’t forget to set aside 1/2 cup to 1 cup of that starchy “liquid gold” pasta water. It will help to loosen sauce and bring the pasta together.
Simmer, Don’t Boil: Let the tortellini and sauce bubble gently, don’t bring it to a rapid boil. Cooking too rapidly can break the pasta.
Chop Sun-Dried Tomatoes Finely: This way, their flavor and texture are evenly distributed throughout the entire dish, versus biting into big pieces.

Variations

Add Protein: Try adding grilled chicken for some extra protein.
Stir in Greens: Wilt in leafy greens like spinach or kale for added nutrients and color. Be generous, large amounts wilt down to almost nothing!
Try Different Stuffed Pastas: Swap out cheese tortellini for another meat or flavor variation. You can even try ravioli or gnocchi for a different texture too.
Lighten It Up: We love how rich and luxurious this pasta is, but you can use half-and-half instead of cream for a slightly lighter, but still just as silky, version.
Add More Veggies: Add mushrooms or roasted red peppers, or whatever you might have on hand to bulk this dish up with nutrients and flavor.

What To Serve with Marry Me Tortellini

This Marry Me Tortellini is the perfect one pan meal that has everything in one dish, but it pairs beautifully with some of our favorite sides and apps:

Simple Green Salad or Caesar Salad
Italian Chopped Salad
Grilled Peach Burrata Salad
Caprese Salad
Bruschetta al Pomodoro
Roasted Vegetables
Garlic Bread or Crusty Grilled Bread

Storage

Store leftover pasta in an airtight container in the fridge for 3-4 days. Reheat gently on the stove over medium heat with a splash of stock, milk or cream to loosen the sauce.

We don’t actually suggest freezing this dish as thawing the tortellini and sauce could change the texture – the sauce can become slightly grainy and the pasta can turn mushy.

We recommend making this dish and enjoying it immediately after cooking, but if needed, you can make the sauce a day or two in advance, then when you’re ready to serve, reheat the sauce and add freshly cooked tortellini.

Creamy sun-dried tomato tortellini with spinach and Parmesan in a white braiser

FAQs

Can I use frozen tortellini?

Sure. We prefer fresh, from the fridge section for the best texture, but if you use frozen, just be sure they’re drained well after cooking, and we recommend cooking them under the recommended cook time so they aren’t overly soft or mushy in texture.

Can I make it without heavy cream?

Of course. You can substitute in milk, half and half, or simply use stock. The sauce won’t be a rich and luxurious, but it will still be delicious.

Can I make it vegetarian?

Definitely. Be sure to use cheese tortellini, versus a meat stuffed pasta, and avoid adding in meat as an extra add-in.

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