Print Options

 
 
 
 Print

Creamy Marinara Tortellini Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings

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

  • 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.

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 Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.