Marry Me Tortellini
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.
Marry Me Tortellini

Ingredients
For the sauce
- 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.
For the pasta
- 12 oz tortellini Fresh or frozen; cheese-stuffed recommended.
For garnish
- to taste fresh basil leaves Torn or chiffonade.
Instructions
Preparation
- 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.
Cooking
- 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.
- Add the cooked tortellini to the skillet. Toss gently so each piece is coated in the sauce.
- 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.
- Remove from heat and garnish with torn fresh basil leaves. Serve immediately while the sauce is warm and glossy.
