Description
One-Pan Marry Me Tortellini is a creamy, rich, and flavorful Italian-inspired skillet dish featuring cheese tortellini simmered in a savory sun-dried tomato and garlic cream sauce, enhanced with Parmesan cheese and fresh spinach for a quick and comforting meal.
Ingredients
Sauce and Base
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes (in oil), drained and chopped
- 1 cup heavy cream
- ½ cup chicken or vegetable broth
- ½ tsp red pepper flakes (optional)
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
Pasta and Cheese
- ½ cup grated Parmesan cheese
- 1 (20 oz) package refrigerated cheese tortellini
Vegetables
- 2 cups fresh spinach (optional)
Instructions
- Prepare the skillet: Heat a large skillet over medium heat and add the olive oil to warm it up evenly.
- Sauté aromatics: Add the minced garlic and chopped sun-dried tomatoes to the skillet. Sauté them for 2–3 minutes until fragrant, allowing the flavors to meld and the garlic to soften without burning.
- Create the sauce: Pour in the heavy cream and chicken or vegetable broth. Stir in the optional red pepper flakes, dried oregano, salt, and black pepper. Bring the mixture to a gentle simmer to combine all the flavors and begin thickening the sauce.
- Cook the tortellini: Add the refrigerated cheese tortellini directly into the skillet, spreading them evenly. Cook uncovered for 5–7 minutes, stirring occasionally, until the tortellini are tender and the sauce thickens slightly to a creamy consistency.
- Finish the dish: Reduce the heat to low. Stir in the grated Parmesan cheese until it melts smoothly into the sauce. If using spinach, add it now and toss gently until it wilts into the warm sauce.
- Serve: Transfer the tortellini to plates or bowls. Garnish with freshly chopped basil or parsley if desired, and serve hot for the best flavor and texture.
Notes
- You can substitute sun-dried tomatoes packed in water if oil-packed are not available, but add a splash of olive oil to compensate.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- If you prefer a spicier version, increase the red pepper flakes to 1 tsp.
- Fresh basil or parsley garnish adds a fresh herbal note to the creamy dish.
- Use refrigerated cheese tortellini for quicker cooking; frozen will take slightly longer.
- If the sauce is too thick, add more broth or cream to reach your desired consistency.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
