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Creamy Marinara Tortellini

 Creamy Marinara Tortellini
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.
6 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2 packages (9 ounces each) refrigerated cheese tortellini
  • 2 cups marinara sauce
  • 1 cup heavy whipping cream
  • 2 tablespoons King Arthur Unbleached 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.

2 of 2

Creamy Marinara Tortellini (continued)

Nutritional Facts: 1 serving (1 each) equals 418 calories, 25 g fat (13 g saturated fat), 78 mg cholesterol, 598 mg sodium, 37 g carbohydrate, 3 g fiber, 12 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.