Description
Marry Me Tortellini is a quick and creamy one-pan pasta dish inspired by the viral Marry Me chicken recipe, featuring a flavorful sun-dried tomato and cherry tomato sauce. Cheese-filled tortellini are simmered in a savory broth with shallots, garlic, Italian seasoning, and finished with cream, Parmesan, spinach, and fresh basil for a comforting and elegant meal perfect for weeknights or date nights.
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
Main Ingredients
- 1 (20-ounce) package refrigerated cheese-filled tortellini
Finishing Ingredients
- ½ cup heavy cream
- ½ cup Parmigiano-Reggiano cheese, divided
- 2 tablespoons loosely packed fresh small basil leaves
Instructions
- Heat oil and cook tomatoes and shallots: Heat 2 tablespoons sun-dried tomato oil in a large skillet over medium-high heat. Add 1½ cups cherry tomatoes and the chopped shallots; cook, stirring occasionally, until the tomatoes have mostly blistered and the liquid has released and started to evaporate, about 5 minutes.
- Add seasonings and garlic: Add ⅓ cup chopped sun-dried tomatoes, the finely chopped garlic, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon ground pepper; cook, stirring constantly, until fragrant, about 1 minute.
- Add broth and bring to simmer: Pour in 1½ cups vegetable broth and ½ cup water; bring the mixture to a boil over medium-high heat. Reduce heat to maintain a lively simmer.
- Cook tortellini: Add the cheese-filled tortellini to the skillet. Cook, stirring frequently, for 4 minutes until the tortellini are tender and cooked through.
- Add spinach and wilt: Stir in the baby spinach and cook until wilted, about 1 minute.
- Finish with peas, cream, and cheese: Remove the skillet from heat. Stir in 1 cup peas, ½ cup heavy cream, and ⅓ cup Parmigiano-Reggiano cheese until incorporated and creamy.
- Garnish and serve: Sprinkle the dish with 2 tablespoons fresh basil leaves and the remaining 2½ tablespoons Parmigiano-Reggiano cheese. Add additional ground pepper to taste, if desired.
Notes
- Use refrigerated cheese tortellini for best texture and quick cooking.
- You can substitute fresh peas with frozen; just add them at the end to warm through.
- If you prefer a richer sauce, increase the heavy cream by an additional ¼ cup.
- Use fresh basil for the best flavor at the end of cooking.
- This dish is naturally vegetarian and can be made vegan by substituting cream and cheese with plant-based alternatives.
- For a gluten-free option, use gluten-free tortellini.
- Adjust seasoning at the end depending on your taste and saltiness of broth and cheese.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian