Marry Me Tortellini
I still remember the first time I whipped up this creamy, tomato-kissed tortellini on a sleepy weeknight — it felt indulgent enough for a date night but took under 20 minutes. Marry Me Tortellini is a simple skillet pasta that pairs tender stuffed pasta with a silky cream-and-marinara sauce, finished with Parmesan and fresh basil. It’s the kind of recipe you make when you want something special without a lot of fuss.
Why you’ll love this dish
This recipe hits a sweet spot: it’s fast, comforting, and uses pantry-friendly ingredients. Because the sauce is just heavy cream and marinara, it’s forgiving (no whisking or tempering required) and works with fresh, frozen, or store-bought tortellini. It’s perfect for busy weeknights, casual date nights, or when you want a cozy dinner that feels restaurant-quality.
“Comfort food that looks like effort and tastes like love — ready in minutes.” — home cook review
Quick wins: it reheats well, is easy to scale up for guests, and is kid-approved if your family likes cheesy pasta. If you like other “Marry Me” dishes, you might enjoy a slow-cooker riff too: https://usa.mixmirth.com/crock-pot-marry-me-chicken-2/.
Step-by-step overview
Start by boiling the tortellini until just tender. While it cooks, gently warm heavy cream and marinara in a skillet to create a pink, creamy sauce. Toss the drained tortellini into the sauce, add Parmesan and stir until everything is glossy and coated. Finish with salt, pepper, and torn basil leaves. Expect about 15–20 minutes total from start to finish.
What you’ll need
- 12 oz tortellini (fresh or frozen — cheese-stuffed is classic)
- 1 cup heavy cream (substitute: half-and-half for a lighter version, but sauce will be thinner)
- 1 cup marinara sauce (use your favorite jarred sauce or a quick homemade marinara)
- 1/2 cup grated Parmesan cheese (freshly grated melts best)
- Fresh basil leaves, torn or chiffonade, for garnish
- Salt and freshly ground black pepper, to taste
Notes and substitutions:
- For a lighter sauce, use half-and-half or mix half milk + half cream, but reduce heat to avoid separation.
- Swap Parmesan for Pecorino Romano for a sharper bite.
- Add protein (sliced grilled chicken or Italian sausage) if you want heartier mains.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, pour in the heavy cream and marinara. Stir to combine and warm until the mixture starts to steam and is evenly pink, about 2–3 minutes.
- Add the cooked tortellini to the skillet. Toss gently so every piece is coated in the sauce.
- Sprinkle in the grated Parmesan. Stir until the cheese melts and the sauce becomes creamy, about 1–2 minutes. If the sauce is too thick, add a splash of pasta water or milk to loosen it.
- Taste and season with salt and plenty of freshly ground black pepper.
- Remove from heat and garnish with torn fresh basil leaves. Serve immediately and enjoy.
Best ways to enjoy it
Serve Marry Me Tortellini straight from the pan on warm plates. It pairs beautifully with:
- A crisp green salad (arugula with lemon vinaigrette) to cut the richness.
- Garlic bread or a crusty baguette to mop up the sauce.
- Roasted vegetables, like asparagus or broccolini, for texture contrast.
For a cozy meal idea, top with a few red pepper flakes and a drizzle of good extra-virgin olive oil. If you liked the slow-cooker version of “Marry Me” dishes, check out another variation here: https://usa.mixmirth.com/crock-pot-marry-me-chicken-3/.
Storage and reheating tips
- Refrigerate leftovers within two hours in an airtight container. Consume within 3–4 days.
- To reheat on the stovetop, warm gently over low heat with a splash of cream, milk, or pasta water to revive the sauce. Stir occasionally until heated through.
- Microwave reheating works in short bursts (30–45 seconds), stirring between intervals and adding a little liquid to prevent drying.
- Freezing: pasta in cream sauces can change texture when frozen. If you plan to freeze, freeze the sauce and cooked tortellini separately if possible; thaw overnight in the fridge and reheat gently. Avoid refreezing after thawing.
Helpful cooking tips
- Use freshly grated Parmesan — pre-grated cheese often contains anti-caking agents that prevent smooth melting.
- Save a cup of pasta cooking water before you drain — its starch helps bind and loosen the sauce.
- Don’t overheat cream — keep the skillet at medium or slightly below to avoid curdling. If the sauce separates, whisk in a small splash of hot pasta water.
- For more depth, sauté a minced garlic clove in a tablespoon of olive oil before adding the cream and marinara.
Creative twists
- Add heat: stir in red pepper flakes or a spoonful of spicy arrabbiata sauce.
- Protein boost: fold in sliced grilled chicken, cooked Italian sausage, or quick-cooked shrimp.
- Veg-forward: stir in spinach, sun-dried tomatoes, or roasted mushrooms right at the end.
- Dairy-free: use full-fat coconut milk and a dairy-free Parmesan alternative, but test for flavor balance since coconut can change the profile.
- Baked version: transfer to a baking dish, top with shredded mozzarella, and broil until bubbly and golden.
Common questions
Q: Can I use frozen tortellini?
A: Yes. Cook frozen tortellini straight from frozen according to package directions (usually a couple minutes longer). Drain and proceed with the recipe.
Q: How long does this take to make?
A: Active time is about 15–20 minutes: 8–12 minutes to cook pasta and 5–8 minutes to warm and finish the sauce.
Q: Is this recipe vegetarian?
A: The base recipe is vegetarian if you use a vegetarian marinara and Parmesan (note Parmesan may contain animal rennet; use a labeled vegetarian hard cheese if necessary).
Q: Can I make this dairy-free?
A: You can substitute full-fat coconut milk or a high-fat plant-based cream and use a dairy-free grated cheese. Flavor will shift, so adjust seasoning and acid (a squeeze of lemon) to balance.
Q: Why is it called “Marry Me” pasta?
A: The “Marry Me” name is a playful nod to dishes that are especially delicious and date-night worthy — often rich, creamy, and crowd-pleasing. Its origins are internet-recipe culture rather than a formal culinary term.
Conclusion
Marry Me Tortellini is a fast, romantic-feeling pasta that’s perfect for weeknights or a low-effort special dinner. If you’d like another take on “Marry Me” flavors in a one-pan version, check out this One-Pan Marry Me Tortellini | The Recipe Critic. For a different spin that uses a slow cooker, see this Marry Me Tortellini write-up from Grilled Cheese Social.
- One-Pan Marry Me Tortellini | The Recipe Critic: https://therecipecritic.com/marry-me-tortellini/
- Marry Me Tortellini – Grilled Cheese Social: https://grilledcheesesocial.com/2023/11/05/marry-me-tortellini/
Marry Me Tortellini
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, pour in the heavy cream and marinara. Stir to combine and warm until the mixture starts to steam and is evenly pink, about 2–3 minutes.
- Add the cooked tortellini to the skillet. Toss gently so every piece is coated in the sauce.
- Sprinkle in the grated Parmesan. Stir until the cheese melts and the sauce becomes creamy, about 1–2 minutes. If the sauce is too thick, add a splash of pasta water or milk to loosen it.
- Taste and season with salt and plenty of freshly ground black pepper.
- Remove from heat and garnish with torn fresh basil leaves. Serve immediately and enjoy.
