Name: One-Pot Marry Me Tortellini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 tbsp unsalted butter; 6 garlic cloves (minced); 1 shallot (diced); ½ tsp black pepper; 1 tsp dried thyme; ½ tsp chili flakes (more for serving); 3 tbsp tomato paste; 1.1 pounds tortellini (cheese filling); 1 ½ cups vegetable broth; ½ cup heavy cream; ¾ cup grated Parmesan; ½ cup sun-dried tomatoes (drained, roughly chopped); 1 cup basil leaves (roughly chopped)

Marry Me Tortellini is a one-pot vegetarian pasta take on the viral marry me chicken recipe. It’s got a little kick, tons of flavor, and it’s ready in 20 minutes. Honestly? This might be the best pasta I’ve ever made.

Marry me tortellini

Get ready to make a crowd-pleaser that’s sure to win hearts! While it’s perfect for a busy weeknight, this cozy one-pot wonder also scales up effortlessly for a larger group. Store-bought tortellini is simmered in a creamy sauce loaded with sun-dried tomatoes, fresh basil and Parmesan. It pairs beautifully with any kind of tortellini or even ravioli.

Inspired by the viral marry me chicken, this vegetarian twist is a pasta-lover’s dream. Every bite is creamy, flavorful, and just a little bit spicy.

Love this creamy marry me tortellini? Try my eggplant sun-dried tomato ricotta pasta or the ever-popular marry me shrimp with pasta for more pasta-night magic.

How to make this easy one-pot marry me tortellini

Let me walk you through it step by step in this VIDEO, or follow along over on YouTube – you’ve got this!

Ingredients and substitutions

Cheese tortellini: I used tortellini filled with mozzarella, but feel free to swap in any tortellini or your favorite ravioli – spinach, mushroom, or meat-filled all work.
Sun-dried tomatoes: Go for those packed in olive oil, they’re way more flavorful and soften in the sauce.
Garlic and shallot: These are your flavor builders.
Unsalted butter: Used for sautéing the garlic and shallot. You can sub with olive oil or oil from the sun-dried tomatoes.
Heavy cream: Makes the sauce luxuriously creamy. Half-and-half or a dairy-free alternative (like coconut cream or oat cream) can also work.
Tomato paste: Adds an intense tomato flavor to balance the richness of the cream.
Vegetable broth: Gives the sauce body and flavor. Chicken broth works too, but avoid using just water – it won’t deliver the same depth.
Parmesan: Best when freshly grated, it melts smoothly and adds a salty touch.
Fresh basil: Adds a burst of brightness. Chop it and stir it in just before serving.
Seasoning: A simple mix of black pepper, dried thyme, and chili flakes.

Recipe tips

Spice level: The chili flakes don’t add much heat, but they bring great flavor and a subtle, tingly kick. Feel free to adjust the amount to suit your taste.
Add protein: This dish is incredibly satisfying on its own, but if you want to bulk it up, try serving it with rotisserie chicken, bacon, seared salmon, or shrimp – they all pair beautifully with the creamy sun-dried tomato sauce.

FAQs

Which type of tortellini can I use?

Use any refrigerated (or frozen) tortellini or ravioli. Try flavors like cheese, spinach, mushroom, butternut squash, or pesto-stuffed tortellini. For a protein-packed twist, go for lobster or sausage-filled ravioli, they all pair well with the creamy sauce.

How do I store marry me tortellini?

Store leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze it? Freezing isn’t recommended. The cream sauce may separate, and the tortellini can become soft or mushy once thawed and reheated.

How do I reheat it?

Reheat gently in a skillet over medium heat, adding a splash of cream, milk, or broth to loosen the sauce. Stir occasionally until warmed through, but avoid boiling, just let it simmer gently to keep the sauce smooth and the tortellini from overcooking.

One-Pot Marry Me Tortellini