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There is nothing more luxurious on a night when you need a quick, simple dinner than Marry Me Tortellini. I love tucking into a big bowl of the cheesy, tart, garlicky pasta sauce that is rumored to be so delicious it results in marriage proposals – and just like my Marry Me Zucchini and Beans recipe, this dinner takes less than 20 minutes to feed a family of four. This creamy tomato pasta dinner is also incredibly friendly on the wallet, and is filling, but naturally meat-free.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Tortellini in Creamy Tomato Sauce
This dish is super simple – simply boil pasta and make a sauce – and feeds a family of four in under 20 minutes.
Creamy Tomato Tortellini Ingredients
To make this recipe, we will need the following ingredients:
- 1 (20 oz) package refrigerated cheese tortellini – serves as the hearty base of the dish, providing rich, cheesy filling and tender pasta that absorbs and holds the creamy sauce perfectly.
- 1 large yellow onion, diced – adds natural sweetness and savory depth as it softens and caramelizes slightly in butter, forming the base layer of flavor for the sauce.
- 2 tablespoons butter – gives richness and silkiness to the sauce while helping the onions and garlic cook gently without burning; adds a smooth, velvety mouthfeel.
- 5 cloves garlic, minced – builds bold aroma and flavor, giving the sauce its signature savory backbone and balancing the richness of the cream and cheeses.
- 1 (12 oz) can diced tomatoes, drained – adds acidity and brightness that cut through the creamy richness, while the small tomato pieces provide texture and color contrast.
- 1 cup heavy cream – forms the creamy base of the sauce, adding luxurious body and richness that coats every tortellini piece.
- ½ cup grated Parmesan cheese – infuses salty, nutty umami flavor while thickening the sauce slightly as it melts; deepens the overall savory taste.
- 8 oz cream cheese – makes the sauce extra smooth, thick, and velvety, adding mild tang and richness that balances the acidity of the tomatoes.
- 1 teaspoon Italian seasoning – combines classic herbs like basil, oregano, and thyme for warmth and balance, giving the sauce that familiar “Italian comfort food” flavor.
- ½ teaspoon crushed red pepper flakes (optional for heat) – adds a subtle kick that livens up the creamy sauce without overpowering it.
- Salt and freshly ground black pepper, to taste – essential for bringing all the flavors together; salt enhances depth and creaminess, while pepper adds gentle spice.
- Fresh basil or parsley, for garnish – adds a fresh, bright, and slightly peppery finish that lifts the richness of the sauce and makes the dish visually appealing.
Tortellini in Creamy Tomato Sauce Method
Once we’ve gathered our ingredients, we will use the following process:
Soften Onions
In a large pan with melted butter, soften onions until lightly browned and fragrant. Stir in garlic for 1 minute before adding diced tomatoes.
As the onion is softening, boil water for tortellini and cook according to package directions for al dente.
Add Tomatoes & Herbs
Stir in diced tomatoes, herbs, and seasonings. Mix well.
Stir in Cheese and Cream
Turn off heat, stir in cream, cottage cheese and parmesan. Return to heat and bring to a simmer, stirring until cheese has melted and incorporated.
Add Tortellini
When tortellini is a bit on the crunchy side of al dente, drain well. Add to sauce once cream cheese has melted into dish. Toss.
Serve & Enjoy!
Serve pasta in bowls with fresh torn basil, grated parmesan, and red pepper flakes, as desired.
Tips to Make Perfect Marry Me Tortellini
Use refrigerated tortellini for the best texture and flavor; they cook quickly and stay tender without turning mushy.
Cook the tortellini just to al dente – it will continue to soften slightly when tossed in the hot sauce. Overcooking makes the pasta break apart.
Dice the onion finely so it softens quickly and blends into the sauce without leaving large chunks.
Sauté the onion slowly in butter over medium heat; this draws out sweetness and forms a rich flavor base before adding garlic.
Add the garlic after the onion softens so it doesn’t burn — burnt garlic gives the sauce a bitter taste.
Drain the canned tomatoes well before adding them; too much liquid can thin the sauce and dull the creamy flavor.
Use softened cream cheese so it melts smoothly into the sauce without lumps. Cut it into smaller cubes for faster melting.
Stir continuously after adding the cream cheese and Parmesan to help them melt evenly and emulsify into the cream for a silky, cohesive sauce.
Taste and adjust salt carefully. Parmesan and butter already add saltiness, so season gradually.
Simmer the sauce gently, not at a full boil, to prevent curdling the dairy and to let flavors meld smoothly.
Reserve a little pasta water before draining the tortellini — a splash of it helps thin the sauce and make it cling to the pasta perfectly.
Add crushed red pepper flakes cautiously if you want heat; start small and increase to taste.
Stir in the tortellini gently so the pasta keeps its shape and doesn’t tear.
Garnish with fresh basil or parsley right before serving for color and freshness to balance the richness.
Serve immediately for the best creamy texture — as the sauce cools, it thickens.
If reheating leftovers, add a splash of milk, cream, or broth and warm over low heat to restore creaminess without breaking the sauce.
Marry Me Tortellini Recipe FAQs
Marry Me Tortellini is a creamy, cheesy pasta dish inspired by the popular “Marry Me Chicken.” It features cheese-filled tortellini in a rich sauce made with cream, butter, tomatoes, garlic, and Parmesan — a comforting, flavorful meal that’s ready in about 30 minutes.
Yes, frozen tortellini works well in this recipe. You’ll just need to add a few extra minutes to the cooking time. Be sure to cook it to al dente before tossing it in the sauce so it doesn’t become mushy.
To lighten the dish, you can use half-and-half instead of heavy cream or substitute Neufchâtel cheese (?-less-fat cream cheese) for regular cream cheese. You can also add spinach or extra vegetables to balance the richness.
Absolutely. This recipe pairs perfectly with cooked chicken, Italian sausage, or shrimp. Add the protein to the sauce before mixing in the tortellini so it heats through and absorbs the flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat on the stove with a splash of milk, cream, or broth to loosen the sauce and bring back its creamy consistency.
For a baked version, transfer the finished dish to a baking dish, top with shredded mozzarella or Parmesan, and bake at 375°F for 10–15 minutes until bubbly and golden on top.
Yes. You can prepare the sauce up to 2 days in advance and refrigerate it. Reheat it gently, then add freshly cooked tortellini right before serving for the best texture and flavor.
What to Serve With Marry Me Tortellini
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Marry Me Tortellini
Ingredients
- 1 20 oz package refrigerated cheese tortellini
- 1 large yellow onion, diced
- 2 tablespoons butter
- 5 cloves garlic, minced
- 1 12 oz can diced tomatoes, drained
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 8 oz cream cheese, cubed and softened
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes, optional for heat
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
Cook the tortellini.
- Bring a large pot of salted water to a boil and cook the 20 oz of cheese tortellini according to package directions until just al dente. Drain and set aside, reserving ½ cup of pasta water.
Sauté the onion and garlic.
- In a large skillet over medium heat, melt 2 tablespoons butter. Add the diced onion and cook 4–5 minutes until softened and lightly golden. Stir in the 5 cloves minced garlic and cook for another 30 seconds, just until fragrant.
Add the tomatoes.
- Stir in the 12 oz can of drained diced tomatoes and cook 2–3 minutes, letting the flavors blend and some of the liquid reduce.
Build the sauce.
- Lower the heat slightly and add the 1 cup heavy cream, 8 oz cream cheese, and ½ cup grated Parmesan cheese. Stir continuously until the cheeses melt and the sauce becomes smooth and creamy.
Season.
- Add 1 teaspoon Italian seasoning, ½ teaspoon crushed red pepper flakes (if using), and season with salt and freshly ground black pepper to taste. Simmer gently for 3–5 minutes until the sauce thickens slightly.
Combine with tortellini.
- Add the cooked tortellini to the skillet, tossing to coat evenly in the sauce. If the sauce seems too thick, add a few tablespoons of the reserved pasta water to loosen it to your desired consistency.
Serve.
- Spoon into bowls and garnish with chopped fresh basil or parsley and extra Parmesan if desired. Serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
