I’ve made this dish many times. It’s important to cook the stuffed calamari until tender. This recipe calls for a cheese stuffing, although there are many different stuffing options. Feel free to experiment based upon your preference.
10 Large Squid, Cleaned (Tentacles Removed)
1 lb. Ricotta Cheese, Whole Milk
½ Cup Parmesan Cheese, Grated
1 Tbsp. Parsley, Chopped
½ Tsp. Salt
½ Tsp. Pepper
¾ Cup Olive Oil
2 Cups Marinara Sauce (see recipe)
In a large bowl, combine the ricotta, egg, parmesan cheese, parsley, salt and pepper. Stuff the cheese mixture into each of the squid bodies and seal the opening with a toothpick. Dredge the squid in the flour. Meanwhile, heat the olive oil in a sauté pan until simmering. Saute the squid in the olive oil until lightly brown on all sides, approx. 8 minutes. Remove the squid from the sauté pan and place in a roasting pan. Pour the marinara sauce over the squid, cover the pan, and bake in a preheated 350 degree oven for approx. 1 hour, until fork tender. Remove the toothpicks. Transfer to a platter and serve.