Description

Marry me tortellini is a creamy, one-pan pasta dish featuring cheese tortellini, sun-dried tomatoes, garlic, baby spinach, and Parmesan in a rich, velvety sauce so delicious it’s been known to inspire proposals! Perfect for date nights or easy weeknight dinners. Easily made gluten-free or vegetarian.

Ingredients

For the Sauce:

– 1 tbsp olive oil

– 2 garlic cloves, minced

– ½ tsp red pepper flakes (adjust to taste)

– ½ cup sun-dried tomatoes, chopped (oil-packed, drained)

– ¾ cup heavy cream

– ½ cup chicken broth (or vegetable broth for vegetarian)

– ¾ cup freshly grated Parmesan cheese, divided

– ½ tsp Italian seasoning

– Salt and black pepper, to taste

For the Pasta & Add-Ins:

– 1 (20 oz) package refrigerated cheese tortellini

– 2 cups baby spinach

– Fresh basil or parsley, for garnish (optional)

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Instructions

Heat olive oil in a large skillet over medium heat.
Add garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
Stir in sun-dried tomatoes. Cook for 1 minute.
Pour in heavy cream, chicken broth, ½ cup Parmesan, and Italian seasoning.
Bring to a gentle boil, then reduce heat to low. Simmer for 3–4 minutes, stirring occasionally, until slightly thickened.
Season with salt and black pepper to taste.
Add refrigerated tortellini. Cook for 3–5 minutes, or according to package directions, until pasta is tender.
If sauce thickens too much, add a splash of broth to loosen.
Stir in baby spinach. Cook 1–2 minutes until wilted.
Ladle into bowls. Top with remaining ¼ cup Parmesan and fresh basil or parsley, if desired.
Serve warm.

Notes

– Use freshly grated Parmesan pre-shredded contains anti-caking agents that don’t melt smoothly.

– Don’t overcook tortellini it should be tender but not mushy.

– Gluten-free: Use certified gluten-free tortellini (many brands offer refrigerated GF options).

– Vegetarian: Use vegetable broth instead of chicken broth.

– Protein boost: Add cooked chicken, shrimp, Italian sausage, or tofu during the last 2 minutes.

– Extra veggies: Stir in mushrooms, zucchini, peas, or bell peppers with the spinach.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Main Course
Method: One-Pan / Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (¼ of recipe)
Calories: ~520
Sugar: 5g
Sodium: 780mg (varies with broth and Parmesan)
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 20g
Cholesterol: 95mg