Marry Me Tortellini Pasta is the creamy pasta recipe you didn't know you needed. This easy dinner features five cheese tortellini tossed in a garlic-scented tomato cream sauce with sun-dried tomatoes, fresh spinach, and basil. In under 30 minutes, you'll have a family-friendly dish perfect for busy weeknights or casual entertaining.
If you're searching for more delicious pasta recipes that taste like they came from a restaurant, try our Creamy Pesto Spinach Ravioli, Bucatini Cacio e Pepe or our Pasta with Ricotta and Peas.
Marry Me Tortellini Pasta Recipe at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 15 minutes
- 👥 Servings: 6
- 🔥 Cook Method: Stovetop (Boil and Skillet Sauce)
- 🍽️ Cuisine (or General Category): Italian-American
- 👩🍳 Pair With: Garlic bread, Simple arugula salad, Roasted asparagus
- ⭐ Difficulty Level: Easy
Need an AI‑Friendly Version? Summarize or save this recipe on Chat GPT, Google AI, or Claude.
Disclaimer: AI summaries may vary and are not guaranteed to match the original recipe provided here.
We've made this for last-minute dinners more times than we can count. Serve it hot with extra Parmesan and torn basil.~Jami
If you like Traditional Italian Recipes, you may also love our Authentic Chicken Saltimbocca Recipe or our Tortellini Alfredo with Shrimp.
Why We Love This Recipe
- Creamy Sauce: The heavy cream and Parmesan melt into a luscious base.
- Weeknight-Friendly: Ready in under 30 minutes means minimal cleanup and fast prep.
- Flavor-Packed: Sun-dried tomatoes, garlic, and red pepper flakes add savory depth.
- Easy to Customize: Make it spicy, swap the greens, or add proteins like chicken or sausage.
Marry Me Tortellini Pasta Ingredients
Here's what we use to build the flavor:
- Five Cheese Tortellini: We use fresh or refrigerated tortellini for the best texture and fastest cook time.
- Butter: Adds a rich base to sauté the garlic and sun-dried tomatoes.
- Garlic: Freshly minced garlic brings sharp, savory depth.
- Sun-Dried Tomatoes in Oil: These pack intense flavor-chop them small so they blend evenly.
- Heavy Cream: Creates a velvety sauce that clings to the tortellini.
- Parmesan Cheese: Stirred in for saltiness and body, plus extra on top for that final finish.
- Fresh Baby Spinach: Wilts into the hot sauce and adds a pop of green.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Tortellini: Use frozen tortellini (just boil slightly longer) or swap for ravioli.
- Heavy Cream: Substitute with half-and-half or a dairy-free alternative, though it will be less rich.
- Spinach: Swap with kale, arugula, or skip if you're out of greens.
- Kid-Friendly: Skip the red pepper flakes or use just a pinch.
How To Make Marry Me Tortellini Pasta
STEP ONE: Prepare the Tortellini
Boil a pot of salted water and cook tortellini according to the package instructions.
Drain and set aside, reserving ½ cup pasta water.
STEP TWO: Sauté the Aromatics
Melt butter in a large skillet over medium heat.
Add garlic and cook until fragrant, then stir in chopped sun-dried tomatoes.
STEP THREE: Build the Creamy Sauce
Add tomato paste, red pepper flakes, and Italian seasoning. Stir briefly, then pour in the heavy cream.
Simmer gently and stir in Parmesan cheese until melted.
STEP FOUR: Finish the Dish
Add spinach and stir until wilted. Toss in the cooked tortellini, a splash of pasta water (only if needed), and season with salt and pepper.
Finish with fresh basil and more Parmesan.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Reserve pasta water to help thin the sauce if needed.
✔️ DO Stir Parmesan in gradually to avoid clumping.
❌ DO NOT Boil the cream or it may split.
Storage
Store leftover marry me tortellini pasta in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or water. This dish is not ideal for freezing due to the dairy.
Recipe FAQs
Yes! Frozen tortellini works well for this stovetop recipe. Just boil it in a separate pot according to the package instructions, adding a couple extra minutes to ensure it's fully tender. Drain it well before tossing it into the sauce to avoid watering it down.
Grilled chicken breast, shrimp, or crumbled Italian sausage are all excellent additions. Just cook and season the protein separately, then stir it into the sauce with the tortellini.
Use fresh or high-quality refrigerated tortellini, and avoid over-stirring. Simmer gently and add the pasta once the sauce has slightly thickened. This helps the tortellini hold their shape and absorb flavor without breaking.
More Italian Recipes You'll Love ♥️
📖 Recipe
Marry Me Tortellini Pasta
Equipment
- Large pot for boiling tortellini
- Deep skillet or sauté pan
- Wooden spoon or spatula
- Colander for draining pasta
Ingredients
- 1 ½ pounds five cheese tortellini fresh or refrigerated
- 2 tablespoons butter
- 3-4 garlic cloves minced
- ½ cup sundried tomatoes in oil chopped
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes adjust to taste
- 1 ¼ cups heavy cream
- ½ cup grated Parmesan cheese plus extra for topping
- 2 cups fresh baby spinach
- ¼ cup fresh basil torn or thinly sliced
- salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions, then drain and set aside. Reserve about ½ cup pasta water.
- In a large skillet over medium heat, add butter. Sauté the garlic for about 30 seconds until fragrant. Stir in the chopped sundried tomatoes and cook for 1-2 minutes to add flavor.
- Add the Italian seasoning and crushed red pepper. Stir in tomato paste and let it cook for 1 minute. Pour in the heavy cream and bring to a low simmer, stirring often.
- Stir in the Parmesan and let it melt into the sauce. Season with salt and pepper. Fold in the fresh spinach and let it wilt.
- Add the cooked tortellini and toss gently to coat in the sauce. Add pasta water a splash at a time if the sauce is too thick. Finish with fresh basil and an extra sprinkle of Parmesan.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Video
Notes
- Tortellini: Use frozen tortellini (just boil slightly longer) or swap for ravioli.
- Heavy Cream: Substitute with half-and-half or a dairy-free alternative, though it will be less rich.
- Spinach: Swap with kale, arugula, or skip if you're out of greens.
Jami Powell says
This is one of our family's favorite recipes!