Marry Me Tortellini (Creamy, Tuscan-Style Pasta)

Let’s address the elephant in the room right now. Yes, this recipe is called “Marry Me Tortellini.” No, I cannot legally guarantee a proposal if you make it. But honestly? After one bite of this creamy, sun-dried tomato goodness, you might just want to propose to yourself. And who could blame you? You have excellent taste.

If you are looking for a meal that tastes like you spent hours slaving over a hot stove but actually takes about 20 minutes, you have hit the jackpot. This is the kind of dinner you make when you want to impress a date, apologize to your partner, or just treat yourself because you survived a Monday. Let’s get cooking.

Why This Recipe is Awesome

First off, it’s idiot-proof. Seriously. If you can boil water and stir a spoon, you are overqualified for this job. It takes the viral “Marry Me Chicken” concept—which, FYI, is just a fancy way of saying “creamy Tuscan sauce”—and applies it to cheese-filled pasta.

The sauce is rich, savory, and has that perfect tang from the sun-dried tomatoes that cuts through the heavy cream. It’s basically a warm hug in a bowl. Plus, it’s a one-skillet wonder (mostly), which means fewer dishes for you to ignore in the sink later. IMO, that is the biggest win of all.

Course: Dinner

Cuisine: Italian-American (Let’s be real)

Difficulty: Easy

Servings: 4

Prep time: 5 minutes

Cooking time: 15 minutes

Calories: Let’s not ruin the mood (approx. 600 kcal)

Total time: 20 minutes

Ingredients You’ll Need

Don’t panic. You can find all of this at your local grocery store. No hunting for obscure herbs required.

• Cheese Tortellini (1 lb): Fresh (refrigerated) is best, frozen works, dried is… a choice. Get the refrigerated kind if you love yourself.
• Sun-Dried Tomatoes (1/2 cup): Get the ones packed in oil. We are going to use some of that oil for cooking because flavor is king. Chop them up.
• Garlic (3-4 cloves): Minced. Measure with your heart. If you want to use 6 cloves, I won’t stop you.
• Heavy Cream (1 cup): Do not look at the calorie count. Just pour it. This is not the time for skim milk.
• Chicken Broth (1/2 cup): Adds depth so it’s not just a bowl of warm milk.
• Parmesan Cheese (1/2 cup): Freshly grated, please. The green shaker can stays in the fridge today.
• Fresh Spinach (2 cups): It wilts down to nothing, so it basically doesn’t count as a vegetable.
• Red Pepper Flakes (1/2 tsp): For a little kick.
• Butter (1 tbsp): Because why not?
• Optional Protein: Grilled chicken strips or Italian sausage if you need meat.

Step-by-Step Instructions

1. Boil the Pasta: Get a pot of salted water boiling. Drop in your tortellini. Cook them according to the package, but drain them one minute early. They will finish cooking in the sauce, and nobody likes mushy pasta.
2. Sauté the Aromatics: While the pasta boils, grab a large skillet. Melt the butter over medium heat. Add your minced garlic and red pepper flakes. Cook for about 30 seconds until it smells amazing. Do not burn the garlic, or you will have to start over and think about your life choices.
3. Build the Sauce: Toss in the chopped sun-dried tomatoes (and a splash of their jar oil). Pour in the chicken broth and heavy cream. Bring it to a gentle simmer. Let it bubble for about 3–4 minutes until it thickens slightly.
4. Make it Cheesy: Stir in the Parmesan cheese until it melts and the sauce looks smooth and velvety.
5. Wilt the Greens: Throw in the spinach. It will look like too much. Give it two minutes, and it will disappear into the sauce like magic.
6. The Marriage: Add your drained tortellini to the skillet. Toss everything together gently until the pasta is coated in that liquid gold. Simmer for one final minute to let the flavors marry (get it?). Serve immediately.

Common Mistakes to Avoid

Look, this is easy, but you can still mess it up if you try hard enough.

• Overcooking the Tortellini: If you boil them to death before adding them to the sauce, they will fall apart. Al dente is your friend.
• Using Milk Instead of Cream: Listen to me. Milk will curdle or just be thin and sad. Use the heavy cream. If you are worried about fat, eat a salad for lunch tomorrow.
• ** burning the Garlic:** Burnt garlic tastes bitter and ruins the whole dish. Keep the heat on medium, not high.
• Using Pre-Grated Cheese: Pre-grated cheese is coated in potato starch to keep it from clumping. That starch makes your sauce gritty. Grate your own block; it takes 30 seconds.

Alternatives & Substitutions

Kitchen rebellion is encouraged here.

• Protein Swap: Don’t want just cheese pasta? Sear some chicken thighs or crumble some Italian sausage in the pan before you start the sauce. Remove it, make the sauce, and toss it back in at the end.
• Veggie Load-Up: Hate spinach? Use kale (remove the stems, obviously) or even broccoli florets.
• Pasta Swap: Can’t find tortellini? Ravioli works just as well. Or gnocchi if you want to take a nap immediately after eating.
• The “I’m Broke” Version: Use tomato paste instead of sun-dried tomatoes. It won’t be the same, but it will still be edible red sauce pasta.

FAQ (Frequently Asked Questions)

Can I make this dairy-free?

Technically, yes. You can use coconut milk and nutritional yeast. Will it taste the same? Absolutely not. But you do you.

Is it spicy?

Only if you go crazy with the red pepper flakes. As written, it’s a gentle warmth, not a fire hazard.

Can I freeze this?

I wouldn’t. Cream sauces tend to separate and get weird when thawed. It keeps in the fridge for about 3 days, though. Just add a splash of water when reheating.

What wine goes with this?

A crisp Pinot Grigio or a Sauvignon Blanc cuts through the richness perfectly. Or whatever is already open in your fridge. We aren’t picky.

Will this actually get someone to marry me?

Results may vary. If they don’t propose, at least you have leftovers. Win-win.

Can I use jarred minced garlic?

If you must. But fresh garlic really does taste better. Don’t let the jarred stuff become a crutch!

Do I have to use sun-dried tomatoes?

Yes. It’s the whole point of the “Marry Me” flavor profile. Without them, it’s just Alfredo sauce with an identity crisis.

Final Thoughts

And there you have it. A dinner that looks like a million bucks but costs about $15 and requires zero culinary school training. Whether you are cooking for a significant other or just treating yourself to a night of carbs and Netflix, this Marry Me Tortellini delivers.

Now, go grab a skillet and impress someone—even if that someone is just your future self looking forward to lunch leftovers. You’ve earned it!