Creamy Marinara Tortellini Recipe

Publisher Photo

Creamy Marinara Tortellini Recipe

Be the first to add a review
Publisher Photo
Travel to Italy without leaving your kitchen with Sarah Vasques' no-hassle pasta combination. By adding artichoke hearts and rich cream, the Milford, New Hampshire cook turns regular marinara into a special sauce. “Serve it with a garden salad and garlic bread,” she suggests.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 packages (9 ounces each) refrigerated cheese tortellini
  • 2 cups marinara sauce
  • 1 cup heavy whipping cream
  • 2 tablespoons all-purpose flour
  • 1/2 cup cold water
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 2 tablespoons olive oil
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon pepper

Directions

Cook tortellini according to package directions. Meanwhile, in a large saucepan, combine marinara sauce and cream. Combine flour and water until smooth; gradually add to sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the artichokes, thyme and oil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Drain tortellini; toss with sauce. Sprinkle with Parmesan cheese, parsley and pepper. Yield: 6 servings.
Originally published as Creamy Marinara Tortellini in Simple & Delicious July/August 2007, p27

Nutritional Facts

1 each: 418 calories, 25g fat (13g saturated fat), 78mg cholesterol, 598mg sodium, 37g carbohydrate (9g sugars, 3g fiber), 12g protein.

  • 2 packages (9 ounces each) refrigerated cheese tortellini
  • 2 cups marinara sauce
  • 1 cup heavy whipping cream
  • 2 tablespoons all-purpose flour
  • 1/2 cup cold water
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 2 tablespoons olive oil
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon pepper
  1. Cook tortellini according to package directions. Meanwhile, in a large saucepan, combine marinara sauce and cream. Combine flour and water until smooth; gradually add to sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Add the artichokes, thyme and oil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Drain tortellini; toss with sauce. Sprinkle with Parmesan cheese, parsley and pepper. Yield: 6 servings.
Originally published as Creamy Marinara Tortellini in Simple & Delicious July/August 2007, p27

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreamy Marinara Tortellini

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review