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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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 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


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

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