Aromatic Shells

If you need something quick, with simple ingredients, this type of dessert with "shell" pasta, milk, and vanilla is exactly what I make when I don't have much time. Everything is straightforward, with no complicated steps. It goes quickly, doesn't require many pots, and doesn't leave anything to cook separately.

Quick info

Total time: approx. 20-25 minutes
Preparation time: 2-3 minutes
Cooking time: 15-18 minutes
Servings: 4
Difficulty: very easy
Recipe type: homemade, quick dessert

Ingredients

1 liter milk
500 g shell pasta (not seafood)
250 g sugar
1 packet bourbon vanilla essence
1 packet bourbon vanilla sugar

Preparation method

1. Bring salted water to a boil in a large pot, enough to cover the shells.
2. When the water is boiling, add the shell pasta. Let it boil for exactly 8 minutes from the moment it starts boiling again, no more.
3. Drain the shells well, shake off the water, and immediately return them to the pot you boiled them in or to a clean dish, as preferred.
4. Pour the cold milk over the shells, sprinkle the sugar, and add the bourbon vanilla essence.
5. Put the pot back on medium heat and stir gently until the milk is well heated and the sugar completely dissolves. Do not let it boil.
6. Serve the pasta warm, with bourbon vanilla sugar sprinkled on top.

Why I make this recipe often

You only need a handful of ingredients, and the steps are minimal. It's quick, hassle-free, and uses what you already have at home. The fact that it's served warm makes it perfect for cold days. If there are leftovers, I can easily reheat it in the morning.

Tips and variations

Tips

Use a large enough pot so the pasta doesn't stick together. Stir them well as soon as you put them in to boil.
The cold milk shouldn't boil when heating with the shells, just needs to be warm enough for the sugar to dissolve.
Check if the sugar has completely dissolved before removing from heat.

Substitutions

If you don't have bourbon vanilla essence, you can use any simple vanilla extract.
Bourbon vanilla sugar can be replaced with regular vanilla sugar, but the bourbon gives a specific flavor.

Variations

You can replace the shells with other short pasta (cavatappi, penne), but the texture of the shells works best with the sweet milk.
If you want a more aromatic flavor, you can add a little grated lemon or orange zest, but it's not necessary for the basic recipe.
At the end, you can sprinkle some cinnamon if you like the combination.

Serving ideas

The simplest way is to serve them warm, immediately after taking them off the heat, with vanilla sugar on top.
If there are leftovers, they can be placed in small bowls and kept in the fridge, then reheated in a little milk.

Frequently asked questions

1. Do I need to rinse the shells after boiling?
Not necessary. Drain them quickly, shake off the water, and pour the milk directly over them.

2. Can I use another type of pasta?
You can, but the texture of the shells works best with the milk and sugar.

3. What do I do if the milk starts to boil?
Take the pot off the heat immediately. Don't let it boil, it just needs to be warm enough.

4. Can I reduce the amount of sugar?
Yes, you can use less, but it's best not to reduce it too much to avoid a bland taste.

5. What kind of milk should I use?
Regular cow's milk works best. If you use plant-based milk, the taste will be different.

Nutritional values

Approximately, one serving (out of four) has about:
Calories: 350-400 kcal
Carbohydrates: 75 g
Protein: 10 g
Fat: 4 g
Values are approximate and may vary depending on the pasta used and how much sugar you actually add when serving.

Storage and reheating

If there are leftovers, the dessert can be stored in the fridge, covered, for 1-2 days. To reheat, add a little milk and heat on low, stirring, without letting it boil. The texture changes slightly after cooling, but it remains good the next day.