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Marry Me Tortellini Recipe

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4 from 261 reviews

Marry Me Tortellini is a creamy, flavorful pasta dish featuring cheese-filled tortellini simmered in a tomato and sun-dried tomato sauce with garlic, shallots, and Italian seasoning. Enhanced with spinach, green peas, and finished with Parmigiano-Reggiano and fresh basil, this one-pan meal offers a harmonious balance of rich and fresh flavors, perfect for a comforting weeknight dinner.

Ingredients

Sauce and Vegetables

  • 2 tablespoons oil from sun-dried tomato jar
  • 1½ cups cherry tomatoes (from 1 pint)
  • 2 medium shallots, chopped (about ½ cup)
  • ⅓ cup drained oil-packed sun-dried tomatoes, chopped
  • 5 medium cloves garlic, finely chopped (about 2 tablespoons)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon ground pepper, plus more for garnish
  • 1½ cups lower-sodium vegetable broth
  • ½ cup water
  • 1 (5-ounce) package baby spinach (about 5 cups)
  • 1 cup fresh or frozen green peas

Pasta and Finishing Ingredients

  • 1 (20-ounce) package refrigerated cheese-filled tortellini
  • ½ cup heavy cream
  • ½ cup Parmigiano-Reggiano cheese, divided
  • 2 tablespoons loosely packed fresh small basil leaves

Instructions

  1. Heat oil and cook tomatoes and shallots: In a large skillet over medium-high heat, warm 2 tablespoons of the sun-dried tomato oil. Add 1½ cups cherry tomatoes and the chopped shallots. Stir occasionally and cook until the tomatoes blister and release liquid that begins to evaporate, about 5 minutes.
  2. Add sun-dried tomatoes, garlic, and seasonings: Stir in ⅓ cup chopped sun-dried tomatoes, 5 finely chopped garlic cloves, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon ground pepper. Cook while stirring constantly until fragrant, about 1 minute.
  3. Add broth and water, bring to boil: Pour in 1½ cups vegetable broth and ½ cup water. Increase heat to bring the mixture to a boil.
  4. Simmer and cook tortellini: Reduce heat to maintain a lively simmer. Add 1 (20-ounce) package of refrigerated cheese-filled tortellini and cook, stirring frequently, for 4 minutes until pasta is nearly tender.
  5. Add spinach and cook: Add 5 cups baby spinach to the skillet and stir until wilted, about 1 minute.
  6. Finish with peas, cream, and cheese: Remove the skillet from heat. Stir in 1 cup fresh or frozen green peas, ½ cup heavy cream, and ⅓ cup grated Parmigiano-Reggiano cheese until fully incorporated.
  7. Garnish and serve: Sprinkle 2 tablespoons loosely packed fresh basil leaves and the remaining 2½ tablespoons Parmigiano-Reggiano over the top. Add additional ground pepper if desired before serving.

Notes

  • Use refrigerated tortellini for best texture and quick cooking time.
  • Sun-dried tomato oil adds a rich, savory flavor; if unavailable, substitute with olive oil but flavor will be milder.
  • Fresh basil adds brightness; if unavailable, substitute with dried basil but use less.
  • Adjust seasoning at the end to taste, especially adding more salt or pepper.
  • For a lighter version, reduce the heavy cream or substitute with half-and-half.
  • Frozen peas can be used straight from the freezer without thawing.
  • Make sure to stir frequently during tortellini cooking to prevent sticking.

Find it online: https://flavorspath.com/marry-me-tortellini-recipe/