Pasta shells in Parmesan-Romano-tomato sauce

Overview:

Just my love for Italian food compelled me to do yet another experiment with beautiful pasta shells. I prefer using shells rather than spaghetti or noodles etc. because I love the way they look. They give a classy appearance to the simplest sauce, which is what we are going to see here.On the calorie count, this is more of a kids meal or athlete meal because it is high on carb and protein. Some fat too, but wait till you look at it! I bet you would want to dig in a couple of scoops at least :D

Ingredients : 

• Pasta shells
• 2-3 garlic cloves (grated)
• Italian Bruschetta dressing
• Italian seasoning with dried oregano, thyme, rosemary and basil.
• Ranch
• salt as per taste
• Parmesan Romano sauce(available at grocery stores)
• two big tomatoes (finely diced)
• Shredded Parmesan cheese
• Shredded Mozzarella cheese
• 2tbsp extra-virgin olive oil.

Recipe:

1. Boil pasta shells in saline water, drain them and set them aside.
2. In a large skillet, heat olive oil and saute the grated garlic in it till golden-light brown.
3. Now add the diced tomatoes and sprinkle little salt over them so that they can loose water and become mushy.
4. Cook covered for 3 minutes on medium-high and now add around 3 tbsp of Italian Bruschetta dressing.
5. Cook covered for another couple of mins medium-high and then add 3 tbsp of Parmesan-Romano sauce.
6. Cook covered on simmer for another 2 mins and add 1 tbsp ranch to thicken the gravy.
7. Sprinkle some Italian seasoning over the gravy while cooking it on simmer flame.
8. Finally sprinkle some shredded Parmesan cheese and three times the same amount of shredded Mozzarella cheese and stir gravy.

Presentation/Serving:

In a platter, serve pasta shells and pour gravy evenly over them. Sprinkle some more Mozzarella cheese and serve hot.