Name: Marry Me Tortellini
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup heavy cream (For richness; half-and-half will work but the sauce will be lighter.); 1 cup marinara sauce (Use a flavorful jarred sauce or homemade for better depth.); 1/2 cup grated Parmesan cheese (Freshly grated melts more smoothly than pre-grated.); Salt Salt and freshly ground black pepper (To taste.); 12 oz tortellini (Fresh or frozen; cheese-stuffed recommended.); to taste fresh basil leaves (Torn or chiffonade.)

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I still remember the first time I tossed pillowy cheese tortellini into a silky, pink cream sauce — it felt like a tiny, romantic upgrade to weeknight pasta. Marry Me Tortellini is the same playful idea as the viral chicken recipe: rich cream plus tangy marinara and Parmesan turn simple store-bought tortellini into something unforgettable. It’s fast, comforting, and perfect for a cozy dinner for two or a no-fuss family meal.

If you like hands-off comfort-food variants, you might also enjoy this slow-cooker cousin for evenings when you need a set-and-forget dinner: Crock-Pot Marry Me Chicken.

What makes this recipe special

This recipe takes three pantry-friendly elements — marinara, heavy cream, and Parmesan — and turns them into a sauce that coats every tortellini like velvet. It’s the easiest way to make a restaurant-worthy plate in under 20 minutes without fancy techniques.

Quick: you can go from stovetop to table in about 15–20 minutes.
Budget-friendly: uses inexpensive, store-bought items and stretches to feed a small family.
Crowd-pleasing: kids love the cheesy sauce; adults appreciate the bright tomato balance.
Flexible: works with fresh or frozen tortellini and adapts well to added proteins or veggies.

“Creamy, bright, and ridiculously simple — the kind of weeknight recipe you’ll make on repeat.” — a dinner-table favorite

For an alternate slow-cooker comfort option that leans into the same “Marry Me” idea, check this easy crock-pot version: Crock-Pot Marry Me Chicken.

The cooking process explained

Before you cook, here’s the quick roadmap so you know what to expect:

Boil salted water and cook tortellini until al dente. Drain but save a splash of pasta water.
Warm heavy cream and marinara together just until steaming and evenly pink.
Add tortellini, toss to coat, then stir in Parmesan to thicken and emulsify the sauce.
Adjust seasoning and loosen with pasta water or milk if needed. Finish with fresh basil.

This is mostly stovetop work in one skillet plus a pot for the pasta — minimal pans, minimal cleanup.

What you’ll need

12 oz tortellini (fresh or frozen; cheese-stuffed recommended) — fresh gives the best texture, frozen is totally fine.
1 cup heavy cream — for richness; half-and-half will work but the sauce will be lighter.
1 cup marinara sauce — use a flavorful jarred sauce or homemade for better depth.
1/2 cup grated Parmesan cheese — freshly grated melts more smoothly than pre-grated.
Fresh basil leaves, torn or chiffonade, for garnish
Salt and freshly ground black pepper, to taste

Step-by-step instructions

Bring a large pot of salted water to a rolling boil. Add the tortellini and cook until al dente, following package timing. Reserve about 1/4 cup pasta water, then drain.
Heat a large skillet over medium. Pour in the heavy cream and the marinara. Stir to combine and warm until the mixture is steaming and evenly pink — about 2–3 minutes. Do not boil hard; gentle heat keeps the cream smooth.
Add the cooked tortellini to the skillet. Toss gently so each piece is coated in the sauce. Use tongs or a wide spoon to turn them carefully.
Sprinkle in the grated Parmesan. Stir until the cheese melts and the sauce becomes creamy, about 1–2 minutes. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water (or a splash of milk) and stir until you reach the desired consistency.
Taste and season with salt and freshly ground black pepper as needed. Parmesan adds saltiness, so taste before over-salting.
Remove from heat and garnish with torn fresh basil leaves. Serve immediately while the sauce is warm and glossy.

Best ways to enjoy it

Plate on warm shallow bowls so the sauce stays glossy. Spoon extra sauce over the top and finish with a few turns of pepper.
Pair with a simple arugula salad tossed with lemon and olive oil, or roasted asparagus for a bright contrast.
Add a crunchy element: toasted breadcrumbs with garlic and olive oil sprinkled on top add texture.
Wine pairing: a medium-bodied red like Chianti or a dry rosé complements the tomato and cream nicely.

Storage and reheating tips

Fridge: Store leftover tortellini in an airtight container for up to 3 days. The sauce will thicken when cold.
Reheat gently on the stovetop over low heat with a splash of milk or reserved pasta water to revive the creaminess. Microwave reheating works too — stir and add a little liquid between short bursts.
Freezing: Cream-based sauces don’t always freeze well — they can separate. If you must freeze, transfer cooled tortellini to a freezer-safe container for up to 1 month. Thaw in the fridge and reheat slowly with added liquid, whisking to recombine.
Food safety: Don’t leave cooked pasta at room temperature for more than 2 hours. Cool quickly and refrigerate.

Pro chef tips

Reserve pasta water: the starchy water emulsifies the sauce and helps it cling to the tortellini. Always save a few tablespoons.
Use freshly grated Parmesan: it melts quickly and gives a silkier sauce. Pre-grated versions often contain anti-caking agents that affect texture.
Control the heat: keep the cream at a gentle simmer; high heat can cause separation.
Add protein: fold in cooked Italian sausage, shredded rotisserie chicken, or sautéed shrimp for a heartier meal. For slow-cooker ideas that riff on this flavor profile, see this variation: Crockpot Marry Me Chicken Soup.
Make it lighter: swap half the cream for milk and finish with an extra 2 tablespoons of Parmesan to keep body without as much heavy cream.

Creative twists

Spicy: stir in 1/4–1/2 tsp red pepper flakes or a spoonful of pepperoncini juice for heat.
Green version: blend a handful of spinach into the cream before heating for color and a veggie boost.
Vegan: use dairy-free cream (coconut or cashew-based), vegan marinara, and vegan Parmesan; choose vegan tortellini or stuffed pasta alternatives.
Herb-forward: fold in chopped sun-dried tomatoes and basil pesto for a Mediterranean spin.
Baked: transfer to a small baking dish, top with extra Parmesan and breadcrumbs, and broil for 2–3 minutes for a crunchy finish.

Helpful answers

Q: Can I use dry tortellini instead of fresh or frozen?
A: Yes. Dry tortellini works but follows longer cooking times on the package. Cook until al dente, then proceed as directed. You may need a touch more pasta water to loosen the sauce.

Q: How long does this take from start to finish?
A: Plan 15–20 minutes total: 8–12 minutes to cook the tortellini (depending on type) and 5 minutes to finish the sauce and assemble.

Q: Can I make the sauce ahead of time?
A: You can make the cream-marinara base ahead, cool, and refrigerate for a day. Reheat gently and stir in cooked tortellini just before serving. Avoid boiling to prevent separation.

Q: Is this recipe freezer-friendly?
A: Cream sauces can separate when frozen. For best results, freeze cooked tortellini only if you accept some texture change; otherwise, freeze the components separately.

Q: Where does the “Marry Me” name come from?
A: The name started as a playful nod to dishes so rich and satisfying they might prompt an enthusiastic marriage proposal. It’s a modern, tongue-in-cheek label rather than a traditional culinary term.

Conclusion

If you love the concept and want more variations or one-pan twists, check out this close adaptation from The Recipe Critic: One-Pan Marry Me Tortellini | The Recipe Critic. For a different take and inspiration from another home-cooking blog, see this version at Grilled Cheese Social: Marry Me Tortellini – Grilled Cheese Social.

Enjoy this quick, cozy pasta — it’s an easy way to make a weeknight feel special.