Spinach and ricotta stuffed shells
Pasta shells filled with spinach and ricotta beneath a tomato sauce.
About 55 min · 540 kcal · 30 g protein per serving
Vegetarian
Greek-style butter beans with baked eggs
Butter beans in tomato sauce with eggs and crumbled feta.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the eggs set in 12 to 15 minutes on hot sauce
- Photograph the finished pan
- Time
- About 40 min
- estimated
- Serves
- 2
- see below
- Energy
- 365 kcal
- per serving
- Protein
- 21 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, milk. Check the labels on packaged ingredients:
- chopped tomatoes. Tinned tomatoes vary in added salt; the sodium figure uses a standard salted tin.
- feta. Some feta is made with animal rennet; check the label if you are vegetarian.
Cooking steps
Heat the oven to 180°C / 350°F (160°C fan).
Warm the oil in an ovenproof pan over medium heat and cook the onion for 5 minutes.
Add the tomatoes, butter beans and oregano and simmer for 10 to 12 minutes, until thick enough to hold a shallow well.
Make two wells in the sauce, crack an egg into each and scatter the feta around them.
Bake for 12 to 15 minutes, until the whites are set and the yolks are firm.
Cooked when: the whites are set and the yolks are firm.
The useful detail
Create shallow wells so the eggs cook evenly. Dropped on top of the sauce the whites spread thin and overcook before the yolks are ready.
Make it work for you
One serving is Half the dish with one egg. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Cannellini beans instead of butter beans
Smaller and firmer. The figures use the same record.
Per serving: about the same energy, about the same protein, about the same fat.
Soft goat's cheese instead of feta
Creamier and milder, and it melts into the sauce.
Per serving: about the same energy, about 1 g more protein, about the same fat.
Passata instead of tinned tomatoes
A smoother sauce that thickens faster.
Per serving: about 35 kcal more, about 1 g more protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A bean and egg dish with plenty of fibre. The feta brings most of the sodium, which is why 50 g is weighed for two people.
| Energy | 365 kcal |
|---|---|
| Protein | 21 g |
| Fat | 16 g |
| of which saturates | 6 g |
| Carbohydrate | 36 g |
| of which sugars | 6 g |
| Fibre | 9 g |
| Sodium | 960 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| onion | 60 g | FDC 170000Onions, raw | 24 kcal | 0.7 g |
| chopped tomatoes | 300 g | FDC 170051Tomatoes, red, ripe, canned, packed in tomato juice | 48 kcal | 2.4 g |
| butter beans | 250 g | FDC 175204Beans, white, mature seeds, cannedFoodData Central has no record for tinned butter beans, which are mature lima beans. Calculated as tinned white beans, the closest tinned bean it records; the two are close in energy and protein, but your tin's label is the exact figure. | 285 kcal | 18.1 g |
| dried oregano | 0.5 g | FDC 171328Spices, oregano, dried | 1 kcal | 0.0 g |
| eggs | 110 g | FDC 171287Egg, whole, raw, fresh | 160 kcal | 14.1 g |
| feta | 50 g | FDC 173420Cheese, feta | 133 kcal | 7.1 g |
| Whole recipe | Divided by 2 | 731 kcal | 42.4 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Best eaten fresh; baked eggs turn rubbery when reheated.
- In the freezer
- Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Mushroom and lentil cottage pie
A savoury mushroom-lentil filling with a soft potato topping.
About 1 hr · 360 kcal · 20 g protein per serving
Vegetarian