This creamy, simple Marry Me Tortellini is the kind of dinner that makes everyone at the table look up from their phones. Tender cheese tortellini tossed in a garlicky, Parmesan cream sauce with bright spinach and a hit of basil — ready in about the time it takes to boil pasta. I keep this in regular rotation for nights when we want something comforting but quick; if you want a little background on how I test recipes like this, see about my cooking.
Why you’ll love this dish
This recipe hits the sweet spot between indulgent and effortless. It’s rich without requiring hours at the stove, uses pantry-friendly ingredients, and pleases picky eaters and company alike. Because the sauce is cream- and cheese-based, it clings to the tortellini for maximum flavor in every bite.
"Five-star comfort with five minutes of prep — the whole family asked for seconds." — a regular weeknight convert
Perfect for weeknight dinners, casual date nights, or when you want to elevate frozen pasta without fuss.
The cooking process explained
Before you start, here’s what to expect: you’ll boil the tortellini, sauté garlic in olive oil to build base flavor, simmer in heavy cream, melt in Parmesan to thicken the sauce, fold in spinach and pasta, then finish with seasoning and basil. The whole flow is fast because the pasta cooks while you prep the sauce ingredients.
Timing tip: if you use frozen tortellini, add a minute or two to the package cooking time; fresh cooks even faster.
What you’ll need
- 9 ounces tortellini (fresh or frozen; cheese-filled is traditional)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (preferably freshly grated)
- 1 cup spinach (fresh or frozen; if frozen, squeeze excess water)
- Salt and pepper to taste
- Red pepper flakes (optional, for a little heat)
- Fresh basil for garnish
Ingredient notes:
- Parmesan: pre-grated works, but freshly grated melts smoother and gives better texture.
- Spinach: fresh gives a pop of color; frozen is convenient — thaw and press out liquid to avoid watering down the sauce.
- Tortellini: use a high-quality brand for best texture. If you prefer meatier options, cheese-and-meat tortellini will still work.
Step-by-step instructions
- Cook the tortellini according to package instructions. Drain and set aside. If it’s likely to sit more than a minute, toss with a little olive oil to prevent sticking.
- In a large skillet over medium heat, add the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant — don’t let it brown or it will turn bitter.
- Pour in the heavy cream and bring it to a gentle simmer. Reduce heat slightly. Stir in the Parmesan cheese slowly until melted and the sauce is smooth. If the sauce seems too thick, add a tablespoon of pasta water to loosen.
- Add the spinach and cooked tortellini to the skillet. Stir gently to coat everything in the sauce and cook for 2–3 minutes until heated through and spinach is wilted.
- Season with salt, pepper, and red pepper flakes if you want heat. Taste and adjust.
- Serve hot, garnished with torn fresh basil leaves.
Short, direct steps keep the cooking flow calm: garlic, cream, cheese, pasta, finish.
Best ways to enjoy it
Serve this as a main with a crisp green salad to cut through the richness — arugula with lemon vinaigrette is ideal. Garlic bread or a warm baguette is perfect for mopping up the sauce. For a heartier table, add a simple protein on the side like pan-seared chicken breasts or roasted shrimp.
Pairing ideas: a light-bodied white wine such as Pinot Grigio or a citrusy Sauvignon Blanc complements the creaminess. For non-alcoholic, sparkling water with lemon brightens the palate.
Storage and reheating tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, avoid freezing a cream-based sauce — freezing can cause separation and graininess on thaw. If you do freeze, expect a change in texture and reheat gently.
Reheating:
- Stovetop (best): Add the pasta to a skillet with a splash of milk or cream and gently warm over low heat, stirring until sauce recombines.
- Microwave: Cover and heat in 30-second bursts, stirring in between. Add a tablespoon of milk/cream if the sauce looks separated.
Food safety: refrigerate within 2 hours of cooking, and keep cold foods at 40°F (4°C) or below.
Helpful cooking tips
- Save a cup of pasta water before draining — its starch helps the sauce cling and smooth out if it gets too thick.
- Grate Parmesan fresh from a wedge for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect texture.
- If using frozen spinach, press it dry between paper towels to avoid a watery sauce.
- Don’t overcook the garlic; add it to hot oil and remove from direct high heat if it starts to darken.
- If the sauce breaks (separates), temper it by whisking in a small splash of hot cream or simmering gently while stirring.
Creative twists
- Add protein: fold in sliced grilled chicken or quick-cooked shrimp for a more substantial entrée.
- Make it smoky: stir in 1–2 teaspoons of smoked paprika or top with crispy pancetta.
- Lighter version: swap half-and-half for heavy cream and add a tablespoon of cornstarch mixed with water to thicken.
- Vegan/dairy-free: use a full-fat coconut cream or a cashew cream and a vegan Parmesan alternative; be mindful this changes flavor profile.
- For a party-friendly mash-up, try stuffing small roasted peppers with the tortellini mixture and bake briefly for handheld bites — inspired by the flavor play in garlic Parmesan cheeseburger bombs.
Common questions
Q: Can I use frozen tortellini?
A: Yes. Frozen tortellini works well and is very convenient. Follow package times (usually a minute or two longer than fresh), and make sure to drain well. If using frozen spinach, squeeze out excess water first.
Q: Can this be made dairy-free?
A: You can substitute with full-fat coconut milk or a cashew cream. Flavor will shift from the original Parmesan-forward profile; consider adding nutritional yeast for a cheesy note.
Q: How long does this keep in the fridge?
A: Up to 3 days in an airtight container. Reheat gently to avoid breaking the sauce. Do not leave cream-based dishes at room temperature for longer than 2 hours.
Q: Is red pepper flakes necessary?
A: No — they’re optional. Use them if you want a touch of heat; start with a pinch and increase to taste.
Q: Can I prepare parts ahead?
A: Yes. Grate the Parmesan and mince the garlic ahead of time, and cook the tortellini shortly before serving for best texture. Sauce is quick to finish in under 10 minutes.
If you want more quick, comforting pasta ideas or creative weeknight hacks, try other recipes on the site or browse related posts for inspiration.
Marry Me Tortellini
Ingredients
Pasta
- 9 ounces tortellini (fresh or frozen; cheese-filled is traditional) Use high-quality tortellini for best texture.
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced Don't let it brown or it will turn bitter.
- 1 cup heavy cream Add a tablespoon of pasta water if the sauce is too thick.
- 1/2 cup grated Parmesan cheese Freshly grated melts smoother.
- 1 cup spinach (fresh or frozen) If frozen, squeeze excess water.
- Salt and pepper to taste
- Red pepper flakes (optional) For a little heat.
- Fresh basil for garnish Torn leaves for serving.
Instructions
Cooking the Tortellini
- Cook the tortellini according to package instructions. Drain and set aside. If it’s likely to sit more than a minute, toss with a little olive oil to prevent sticking.
Making the Sauce
- In a large skillet over medium heat, add the olive oil.
- Add the minced garlic and sauté for about 1 minute until fragrant — don’t let it brown or it will turn bitter.
- Pour in the heavy cream and bring it to a gentle simmer. Reduce heat slightly.
- Stir in the Parmesan cheese slowly until melted and the sauce is smooth. If the sauce seems too thick, add a tablespoon of pasta water to loosen.
- Add the spinach and cooked tortellini to the skillet. Stir gently to coat everything in the sauce and cook for 2–3 minutes until heated through and spinach is wilted.
- Season with salt, pepper, and red pepper flakes if you want heat. Taste and adjust.
- Serve hot, garnished with torn fresh basil leaves.