Marry Me Tortellini

ByCole Matthews
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Why Make This Recipe

The Marry Me Tortellini is a romantic dish that can win anyone’s heart. It’s easy to make, delicious, and comforting. Perfect for a cozy dinner at home or a special occasion, this recipe combines creamy sauce, savory herbs, and cheesy tortellini. With just a few simple ingredients, you can create a meal that feels gourmet while being very approachable for home cooks of all levels.

How to Make Marry Me Tortellini

Ingredients

  • 12 ounces cheese tortellini
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Directions

  1. Cook the cheese tortellini according to package instructions. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  3. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and Italian seasoning. Cook until the sauce thickens slightly, about 3-5 minutes.
  4. Add the cooked tortellini to the skillet, tossing to coat in the sauce. Season with salt and pepper to taste.
  5. Serve hot, garnished with fresh parsley.

How to Serve Marry Me Tortellini

Serve Marry Me Tortellini warm directly from the skillet. It pairs wonderfully with a side salad and a slice of crusty bread to soak up the creamy sauce. You can also serve it with a light white wine to elevate the experience.

How to Store Marry Me Tortellini

If you have any leftovers, store them in an airtight container in the refrigerator. It is best enjoyed within 3 days. When ready to eat, reheat it on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce.

Tips to Make Marry Me Tortellini

  • Make sure to watch the garlic closely as it can burn quickly.
  • If you like a little heat, add a pinch of red pepper flake when sautéing the garlic.
  • Feel free to use cooked chicken or shrimp for added protein.

Variation

You can customize this dish by adding vegetables like spinach or mushrooms. Simply sauté them with the garlic before adding the cream.

FAQs

Can I use frozen tortellini?
Yes, you can use frozen tortellini. Just cook it according to package instructions before adding it to the sauce.

Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the sauce in advance and cook the tortellini when you are ready to serve.

Is there a vegetarian version?
Absolutely! Just omit any meat and ensure that the tortellini is cheese-based and the Parmesan cheese is vegetarian-friendly.

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Marry Me Tortellini

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A romantic dish that combines creamy sauce, savory herbs, and cheesy tortellini, perfect for a cozy dinner or special occasion.

Ingredients

Scale
  • 12 ounces cheese tortellini
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the cheese tortellini according to package instructions. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  3. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and Italian seasoning. Cook until the sauce thickens slightly, about 3-5 minutes.
  4. Add the cooked tortellini to the skillet, tossing to coat in the sauce. Season with salt and pepper to taste.
  5. Serve hot, garnished with fresh parsley.

Notes

For a bit of heat, add a pinch of red pepper flakes when sautéing the garlic. You can also customize by adding vegetables like spinach or mushrooms.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 14g
  • Cholesterol: 70mg

Keywords: tortellini, creamy pasta, Italian dish, romantic dinner, easy recipe

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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