One-Pan Marry Me Tortellini Recipe

This One-Pan Marry Me Tortellini is a game-changer for dinner time! Plump cheese tortellini bathed in a luxurious sun-dried tomato cream sauce, with fresh spinach folded in for color and nutrition. The best part? It all comes together in just 20 minutes in a single skillet, making cleanup a breeze. This dish earned its name because it’s so delicious, it might just prompt a marriage proposal!

Why You’ll Love This Recipe

• Ridiculously Fast: From pantry to table in 20 minutes flat – perfect for those nights when you’re starving and need something fantastic ASAP.
• One-Pan Wonder: Everything cooks in a single skillet, which means minimal cleanup and maximum flavor as all the ingredients meld together.
• Restaurant-Quality Results: This dish looks and tastes like something you’d pay $25 for at a trendy Italian restaurant, but you can make it at home for a fraction of the cost.
• Crowd-Pleaser: This pasta satisfies everyone from picky eaters to gourmands – the creamy, savory flavors are universally loved.

this Recipe

Ingredients You’ll Need

• Oil from sun-dried tomatoes: Don’t throw this liquid gold away! It’s infused with herb and tomato flavors that create the perfect base for our sauce.
• Sun-dried tomatoes: These intensely flavored gems add a sweet-tart punch and beautiful color contrast. They’re the star of the show here.
• Minced garlic: Provides that essential aromatic foundation. Fresh is best, but pre-minced works in a pinch.
• All-purpose flour: Creates the base for our roux, giving the sauce body and thickness without making it heavy.
• Italian seasoning: This herb blend saves you from measuring multiple spice jars and provides that classic Italian flavor profile.
• Paprika: Adds a subtle warmth and gorgeous color to the sauce. Sweet paprika works best here.
• Chicken broth: Forms the savory base of our sauce. Use low-sodium if you’re watching salt intake.
• Refrigerated cheese tortellini: The convenience hero of this dish! These pre-made pasta pillows cook quickly and come already stuffed with cheesy goodness.
• Heavy cream: Creates that luxurious, silky texture that makes the sauce absolutely craveable. This is not the place to substitute half-and-half.
• Fresh spinach: Adds color, nutrition, and a slight earthiness that balances the richness. It wilts down dramatically, so don’t worry about the volume.
• Parmesan cheese: Brings a salty, nutty finish and helps thicken the sauce. Freshly grated melts much better than pre-grated.
• Red pepper flakes: Optional but recommended for a slight heat that cuts through the richness of the dish.

Variations

Switch Up the Protein

Add grilled chicken, Italian sausage, or sautéed shrimp for a heartier meal. Cook the protein first, set aside, and add back at the end.

Veggie Boost

Throw in some mushrooms when you sauté the tomatoes, or add peas with the spinach for extra color and nutrition.

Different Tortellini Fillings

Try mushroom, spinach, or even pumpkin-filled tortellini for a seasonal twist on the classic.

Make It Lighter

Substitute half-and-half for the heavy cream. The sauce won’t be quite as rich but will still be delicious.

How to Make One-Pan Marry Me Tortellini

Step 1: Create the Flavor Base

Heat a large skillet over medium-high heat. Add the oil from the sun-dried tomatoes, chopped sun-dried tomatoes, and minced garlic. Cook for 1-2 minutes until everything becomes fragrant and your kitchen starts to smell amazing.

Step 2: Build the Sauce

Add the flour, Italian seasoning, and paprika to the skillet. Stir everything together to coat the tomatoes, creating a roux that will thicken your sauce. This step is crucial – keep stirring to prevent burning!

Step 3: Add Liquid and Simmer

Whisk in the chicken broth gradually, ensuring there are no lumps. Bring the mixture to a boil, then reduce to a simmer for 3-5 minutes. You’ll see the sauce start to thicken to a gorgeous consistency.

Step 4: Cook the Tortellini

Add the refrigerated cheese tortellini directly to the simmering sauce. Stir gently to coat each piece in the sauce. Let them simmer for 3-5 minutes until they’re tender but still have a slight bite.

Step 5: Finish with Cream and Cheese

Turn off the heat (important to prevent the cream from separating) and add the heavy cream, fresh spinach, and parmesan cheese. Stir everything together until the spinach wilts and the sauce becomes smooth and velvety.

Step 6: Season and Serve

Taste the sauce and add salt and pepper if needed. Remember, the parmesan and sun-dried tomatoes already bring saltiness to the dish. Garnish with red pepper flakes for a hint of heat and serve immediately.

Pro Tips for Making the Recipe

• Use a Large Skillet: A 12-inch skillet with high sides works best to give you enough room to stir without spilling.
• Don’t Rinse the Tortellini: Add them directly from the package to capture all their starchy goodness, which helps thicken the sauce.
• Timing Is Everything: Have all ingredients measured and ready before you start cooking – this recipe moves quickly!
• Control the Thickness: If your sauce gets too thick, add a splash more broth. If it’s too thin, let it simmer a bit longer before adding the cream.
• Grate Your Own Cheese: Pre-grated parmesan contains anti-caking agents that can make your sauce grainy instead of silky.

How to Serve

Perfect Pairings

This creamy tortellini pairs beautifully with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. A glass of crisp white wine like Pinot Grigio or a light Chardonnay complements the creamy sauce perfectly.

Bread, Please!

Serve with crusty garlic bread for sopping up every last bit of that incredible sauce – that’s often everyone’s favorite part!

Presentation

Serve in shallow bowls to pool the sauce, and finish with a fresh crack of black pepper, extra parmesan, and a light sprinkle of red pepper flakes for color and heat.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce as it sits, making it even more flavorful the next day.

Freezing

This dish doesn’t freeze particularly well due to the cream sauce and pasta texture. It’s best enjoyed fresh or as refrigerated leftovers.

Reheating

Reheat gently on the stovetop over medium-low heat with a splash of cream or milk to revive the sauce. Stir frequently to prevent sticking or burning. Microwave on 50% power in 30-second intervals, stirring between each, until heated through.

FAQs

Can I use dried sun-dried tomatoes instead of oil-packed?
Yes, but you’ll need to rehydrate them first by soaking in hot water for about 30 minutes until soft. Then drain and proceed with the recipe, substituting olive oil for the tomato oil. The flavor won’t be quite as rich, but it will still be delicious.

What if I don’t have Italian seasoning?
No problem! Make your own by combining equal parts dried basil, oregano, rosemary, and thyme. If you’re missing one herb, the dish will still taste great with what you have.

Can I use frozen tortellini?
Absolutely! You’ll need to increase the cooking time by a few minutes. Follow the package instructions for cooking time and adjust accordingly.

How can I make this vegetarian?
Simply swap the chicken broth for vegetable broth. Everything else in the recipe is already vegetarian-friendly, assuming your tortellini doesn’t contain meat filling.

Final Thoughts

This One-Pan Marry Me Tortellini isn’t just a meal – it’s an experience that transforms a regular weeknight into something special. The combination of sun-dried tomatoes, cream, fresh spinach, and cheese creates a symphony of flavors that feels indulgent yet comes together effortlessly. Next time you want to impress someone (or just treat yourself), give this recipe a try. You might not get a marriage proposal, but you’ll definitely fall in love with how simple extraordinary food can be!

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