Marry Me Tortellini: Why It’s 1 Must-Try Meal

The first time I whipped up a batch of Marry Me Tortellini, my family, usually a tough crowd, went completely silent. And then, a chorus of “Mmmms” and “Can we have more?” It’s not just a cute name; this dish genuinely delivers that “I’m proposing to this pasta” kind of love. It’s rich, creamy, and ridiculously satisfying, making it the perfect declaration of culinary affection for anyone you share it with – or just for yourself!

What Makes This Recipe Special

There’s something truly magical about Marry Me Tortellini that elevates it beyond just another pasta dish. First off, it’s a masterclass in comfort food, offering a hug in a bowl with its luscious, creamy sauce and tender tortellini. It’s incredibly versatile, perfect for anything from a cozy weeknight dinner when you need minimal fuss but maximum flavor, to a more impressive meal for guests. The beauty lies in its simplicity – you get layers of robust flavor without spending hours in the kitchen. Plus, who can resist a dish with such an endearing name? It just promises a good time!

> “I made this Marry Me Tortellini for a dinner party, and everyone raved about it! So easy and incredibly delicious. It’s definitely going into my regular rotation!”

Step-by-step overview

Making Marry Me Tortellini is surprisingly straightforward, even for a dish that tastes so luxurious. You’ll start by cooking your tortellini until it’s perfectly al dente. While that’s happening, you’ll build your rich sauce by sautéing aromatics like garlic and sun-dried tomatoes, then adding in the creamy elements and a touch of vegetable broth for depth. A sprinkle of Parmesan cheese and fresh basil at the end brings everything together into a harmonious, irresistible meal that feels gourmet but is totally approachable.

What you’ll need

• 1 pound cheese tortellini (fresh or frozen)
• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 4-5 cloves garlic, minced
• ½ cup sun-dried tomatoes (oil-packed), drained and thinly sliced
• 2 cups vegetable broth (or chicken broth)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese, plus more for serving
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional, for a little kick)
• Salt and freshly ground black pepper to taste
• ½ cup fresh basil, chopped, for garnish

Directions to follow

1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Drain well, reserving about ½ cup of the pasta water, and set aside.
2. Sauté Aromatics: While the tortellini cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3-5 minutes.
3. Build the Sauce Base: Stir in the minced garlic, sliced sun-dried tomatoes, dried oregano, and red pepper flakes (if using). Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Add Liquids: Pour in the vegetable broth and heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Finish the Sauce: Stir in the ½ cup of grated Parmesan cheese until melted and smooth. Season with salt and freshly ground black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
6. Combine and Serve: Add the cooked tortellini to the skillet with the sauce and toss gently to coat. Serve immediately, garnished generously with fresh chopped basil and extra Parmesan cheese if desired.

Best ways to enjoy it

Marry Me Tortellini is absolutely divine on its own, but a few thoughtful additions can really elevate the experience. Serve it in large, shallow bowls to showcase the beautiful creamy sauce and vibrant basil. A simple side salad with a bright vinaigrette provides a nice contrast to the richness of the pasta. Crusty garlic bread or a warm baguette is practically mandatory for soaking up every last drop of that incredible sauce. For a more decadent meal, you could even add grilled chicken or sautéed shrimp on top.

Storage and reheating tips

Leftover Marry Me Tortellini stores beautifully in an airtight container in the refrigerator for up to 3-4 days. When reheating, the sauce might thicken considerably. To bring it back to its creamy glory, reheat gently on the stovetop over low heat, adding a splash of milk, broth, or even water to loosen the sauce until it reaches your desired consistency. Stir frequently to prevent sticking. While you can freeze tortellini, the creamy sauce can sometimes separate or become a bit grainy upon thawing, so it’s best enjoyed fresh or from refrigeration.

Pro chef tips

• Don’t Overcook the Tortellini: Al dente is key! Overcooked tortellini becomes mushy and loses its delightful chew.
• Bloom Your Spices: Briefly cooking the dried oregano and red pepper flakes with the onion and garlic helps release their full aroma and flavor, embedding it deep into the sauce.
• Reserved Pasta Water is Your Friend: That starchy water from cooking the tortellini is liquid gold! It helps emulsify the sauce, making it silkier and helping it cling better to the pasta. Don’t be shy about adding a splash or two if your sauce is too thick.
• Fresh Basil Finishes Best: While you can use dried basil in a pinch, fresh basil added at the very end brightens the entire dish with its vibrant, aromatic punch.

<h2>Creative twists</h2>

This Marry Me Tortellini recipe is a fantastic canvas for your own culinary creativity!

• Add Protein: Boost the meal with cooked chicken (shredded or diced), browned Italian sausage, or sautéed shrimp stirred in at the end.
• Veggie Boost: Spinach, kale, or roasted red peppers can be folded in with the tortellini for extra nutrients and color. Mushrooms sautéed with the onions also make a wonderful addition.
• Cheese Please: Experiment with different cheeses! A blend of Parmesan and Pecorino Romano adds more sharpness, or a touch of mascarpone can make the sauce even more luxurious.
• Spicy Kick: If you love heat, increase the red pepper flakes or add a dash of your favorite hot sauce to the individual servings.
• Herb Variations: While basil is classic, fresh parsley or oregano could also be used or combined with basil.

Common questions

How long does it take to make Marry Me Tortellini?

From start to finish, you can have this delicious dish on the table in about 25-30 minutes. It’s a fantastic option for a speedy weeknight meal that tastes like it took much longer.

Can I make this recipe dairy-free?

While the cream and Parmesan are central to the “Marry Me” sauce, you can adapt it. Use a plant-based heavy cream substitute (like full-fat coconut cream for richness, though it will impart a subtle flavor, or a cashew-based cream) and a dairy-free Parmesan alternative. The texture might vary slightly, but the essence of the dish can still be enjoyed.

What kind of tortellini should I use?

You can use either fresh or frozen tortellini for this recipe. Fresh tortellini usually cooks faster and has a slightly more delicate texture, while frozen is convenient to keep on hand. Just be sure to follow the package directions for cooking times. Any cheese-filled tortellini works wonderfully, but spinach and cheese or mushroom tortellini would also be delicious variations.

Creamy Sun-Dried Tomato Marry Me Tortellini

This creamy sun-dried tomato tortellini dish is a flavorful and satisfying meal that comes together quickly, making it perfect for a weeknight dinner or a special occasion.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 650 kcal

Equipment

• Large pot
• Large skillet or Dutch oven

Ingredients

  

Main Ingredients

• 19 oz (538g) package fresh or frozen cheese tortellini
• 2 tablespoons olive oil
• 4 cloves garlic minced
• 1 large shallot finely chopped
• 1/2 cup sun-dried tomatoes packed in oil drained and chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes optional
• 1 (14.5 oz) can diced tomatoes undrained
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese plus more for serving
• 2 cups fresh spinach
• Salt and freshly ground black pepper to taste
• Fresh basil leaves chopped, for garnish

Instructions

 

Instructions

• Cook tortellini in a large pot of salted boiling water according to package directions until al dente, usually 2-4 minutes for fresh tortellini. Drain, reserving about 1/2 cup of the pasta cooking water.
• While tortellini cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and chopped shallot, cooking for 2-3 minutes until fragrant and softened.
• Stir in the chopped sun-dried tomatoes, dried oregano, and optional red pepper flakes, cooking for 1 minute until fragrant.
• Pour in diced tomatoes and broth, bring to a simmer, and cook for 5-7 minutes to meld flavors and slightly reduce the sauce.
• Reduce heat to low and stir in the heavy cream.
• Add cooked tortellini and fresh spinach to the sauce, stirring until the spinach is just wilted, about 1-2 minutes. If needed, add reserved pasta water to reach desired consistency.
• Stir in 1/2 cup of Parmesan cheese until melted and smooth, then season with salt and pepper to taste. Garnish generously with fresh chopped basil before serving immediately.

Notes

For extra richness, a splash of white wine can be added before the broth. Adjust the amount of red pepper flakes to your preferred spice level. This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.