Description
This Marry Me One-Pan Tortellini recipe is perfect for a quick yet indulgent weeknight dinner. Tender cheese tortellini is enveloped in a creamy sun-dried tomato sauce packed with spinach, Italian seasoning, and Parmesan cheese. Easy to prepare with minimal cleanup, this dish will be your new comfort food favorite. Garnished with optional red pepper flakes for a touch of heat, it’s a hearty and flavorful meal you’ll want to make again and again.
Ingredients
Units
Scale
- From the Sun-Dried Tomatoes Jar:
- 2 tablespoons oil from the jarred sun-dried tomatoes
- 1 cup sun-dried tomatoes, drained and chopped
Basic Seasonings and Aromatics:
- 2 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
Sauce Base:
- 2 tablespoon all-purpose flour
- 2 cups chicken broth
For the Tortellini Dish:
- 1 (18-ounce) package refrigerated cheese tortellini
- 1 cup heavy cream
- 2 cups chopped fresh spinach
- 1/2 cup grated Parmesan cheese
- Red pepper flakes (optional for garnish)
- Salt and pepper to taste (optional if needed)
Instructions
- Prepare the Base:
Heat a large skillet over medium-high heat. Add 2 tablespoons of oil from the sun-dried tomatoes jar, 1 cup of sun-dried tomatoes (drained and chopped), and 2 teaspoons of minced garlic. Cook for 1-2 minutes until the mixture becomes fragrant. - Make the Roux:
Add 2 tablespoons of all-purpose flour, 2 teaspoons of Italian seasoning, and 1 teaspoon of paprika to the skillet. Stir everything into the tomato mixture to create a roux, which will act as the thickener for the sauce. - Create the Sauce:
Slowly whisk in 2 cups of chicken broth, ensuring there are no lumps. Bring the sauce to a boil, then reduce the heat and let it simmer for 3-5 minutes. The sauce will slightly thicken during this process. - Cook the Tortellini:
Add the entire 18-ounce package of refrigerated cheese tortellini to the sauce. Stir well to coat the tortellini in the creamy tomato base. Allow them to simmer for 3-5 minutes, during which the tortellini will cook and absorb the flavors. - Add the Cream and Spinach:
Turn off the heat and gently stir in 1 cup of heavy cream, 2 cups of chopped fresh spinach, and ½ cup of grated Parmesan cheese. Allow the residual heat to wilt the spinach and melt the cheese evenly into the sauce. - Season and Garnish:
Taste the dish and adjust the seasoning with additional salt and pepper if necessary. Garnish with a sprinkle of red pepper flakes for a hint of spice, and serve warm.
Notes
- If you don’t have jarred sun-dried tomatoes, you can substitute them with oil-packed tomatoes from a deli counter, but make sure to use olive oil for cooking.
- Frozen tortellini can also be used, though you may need to increase the cooking time slightly to ensure they’re cooked through.
- For a gluten-free version, you can replace the all-purpose flour with a gluten-free substitute and use gluten-free tortellini if available.
- For extra protein, add cooked chicken or shrimp at the end before serving.
- This dish can be made vegetarian by using vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 710mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 100mg
