Stuffed Calamari in Tomato Sauce are filled with a cheesy breadcrumb mixture and cooked in a fragrant tomato sauce which is perfect for serving with pasta as a first course. A favorite on Christmas Eve or any time of year!
This italian calamari recipe is a dish I have not eaten in years. This recipe is reminiscent of my husband's nonna who strictly adhered to no-meat on Fridays. Stuffed squid in tomato sauce served with a first course of pasta was one of those many seafood dishes that I first tried at my husband's childhood home.
If like me, you're intimidated by the thought of stufing calamari all I can say is don't. It is seriously one of the easiest dishes I've ever made. The stuffing process as well as the ingredients used (except for the calamari of course) remind me of my mom's stuffed sweet mini peppers.
An exception to the no cheese and seafood rule!
As a general rule, Italians do not add any cheese to their fish or seafood. For example, you would not top your seafood pasta with grated cheese.
However, this dish, as well as Coquilles St-Jacques, is an exception. The grated Parmigiano/Pecorino cheeses are a must in this recipe and add a wonderful salty flavor to the filling!
You'll find the complete detailed and printable recipe at the bottom of this post. These are step by step photos to guide you.
Step by Step Instructions
Prepare the calamari
Purchase your calamari already cleaned, if possible. Most fish mongers will be happy to do this for you. You can also check out this article with step by step images on how to clean calamari.
Rinse the calamari well by running water through the tubes and draining them well. Pat dry.
Before chopping the tentacles be sure to remove the beak, that is the tough cartilage where the tentacles were connected to the head. You can easily feel this tougher part with your fingers. Chop the tentacles finely and place in a bowl. Set aside while you prepare the filling.
Prepare the filling
How to make fresh bread crumbs:
My husband's nonna used dry bread crumbs for her filling. I'm partial to my mom's meatballs which tend to be on the softer side and made with day old bread that has been grated or hand torn into small pieces. Therefore I opted for fresh bread crumbs (also called muddica in Sicilian!) for this recipe.
Here's how to make fresh bread crumbs. Use a loaf of Italian bread that has lots of crumb in it. A baguette will not do! The bread must be at least a day old, if not several days old, as long as it's not moldy of course!
Cut off the crusts and either tear it into small pieces with your fingers. Alternately you can place the crumb in your food processor and pulse until you have bread crumbs. My mother always uses her cheese grater to grate the bread into crumbs.
To make the filling place the bread crumbs, reserved chopped tentacles, grated Parmigiano/Pecorino cheese, finely minced garlic, parsley, salt, pepper and an egg in a medium sized bowl. Use a fork or your fingers to combine well.
Stuff the calamari
Use your fingers to stuff the calamari with the filling. Be sure to press down to fill the bottom end of the calamari. Leave about an inch of space at the top since the filling will expand while cooking and may ooze out. Secure the open end with a toothpick. Set aside while you prepare the tomato sauce.
Prepare the tomato sauce
In a large sauce pan, heat olive oil and sauté garlic and red pepper flakes (optional). Pour in a jar of tomato passata and bring to a boil. Carefully submerge the filled calamari in the sauce. Lower to a simmer and cook, covered, for 30 minutes.
Cook your favorite pasta
About 10 minutes before the calamari are ready, cook pasta in a large pot of salted boiling water until al dente (to the tooth).
To serve
Use a slotted spoon to transfer the calamari to a serving plate. Be sure to remove the toothpicks! Coat the pasta with the tomato sauce. Serve the pasta in tomato sauce as a first course and the stuffed calamari as a second course.
Tips and suggestions:
- When cooking with grated cheese, I always used a combination of Parmigiano and Pecorino cheese. You can use only one type if you prefer.
- Do not completely fill the calamari to the top. Leave about an inch of space as the filling will expand during cooking and will ooze out.
- Serve the tomato sauce with pasta of your choice. My husband's nonna preferred spaghetti or linguine. I used gemelli, as shown.
- Italians usually don't serve their meat or fish course along with the pasta. The pasta with tomato sauce is typically served as a first course and the calamari along with a vegetable side dish as the second course.
Stuffed Calamari in Tomato Sauce is the perfect dish for your Christmas Eve fish and seafood dinner. Or make it any time of year! If you try out this recipe, please share your photos with me by tagging me with @mangiabedda or #mangiabedda on Facebook or Instagram. Feel free to Pin the recipe for later. Buon appetito!
Here are more fish and seafood recipes for you to check out!
- Sicilian Swordfish with Tomatoes, Capers and Olives
- Seafood Arancini
- Sicilian Pasta with Sardines
- Pistachio Pesto Shrimp Pasta
- Sicilian Style Fish with Onions, Mint and Vinegar
- Seafood Pasta
- Coquilles St-Jacques
- Baccala alla Ghiotta
- Pasta with Tuna and Peas in a Cream Sauce

Ingredients
- 2 lbs calamari cleaned, with tentacles (about 8 calamari)
For the filling:
- 2 ½ cups fresh bread crumbs from day old bread
- ¼ cup combined grated Parmigiano/Pecorino cheeses
- 2 tablespoon freshly chopped parsley
- 1 clove garlic finely minced
- 1 large egg
- ¼ teaspoon salt
- pepper to taste
For the tomato sauce
- 2 tablespoon olive oil
- 1 clove garlic minced
- red pepper flakes optional
- 796 ml jar of tomato passata (tomato purée)
- salt to taste
For serving
- 450 grams pasta of your choice
Instructions
Prepare the calamari:
- Rinse the calamari well by running water through the tube and draining it. Pat dry. Chop the tentacles finely and place in a bowl. Set aside while you prepare the filling.
Prepare the filling:
- Place the bread crumbs, reserved chopped tentacles, grated Parmigiano/Pecorino cheeses, finely minced garlic, parsley, salt, pepper and an egg in a medium sized bowl. Use a fork or your fingers to combine well.
To stuff the calamari:
- Use your fingers to stuff the calamari with the filling. Be sure to press down to fill the bottom end of the calamari. Leave about an inch of space at the top since the filling will expand while cooking and may ooze out. Secure the open end with a toothpick. Set aside while you prepare the tomato sauce.
Prepare the sauce:
- In a large sauce pan, heat olive oil and sauté garlic and red pepper flakes (optional). Pour in a jar of tomato passata and bring to a boil.
- Carefully submerge the filled calamari in the sauce. Lower to a simmer and cook, covered, for 30 minutes.
To serve:
- About 10 minutes before the calamari is ready, cook your favorite pasta in a large pot of salted boiling water until al dente (to the tooth).
- Use a slotted spoon to transfer the calamari to a serving plate. Be sure to remove the toothpicks. Coat the pasta with the tomato sauce. Serve the pasta in tomato sauce as a first course and the stuffed calamari as a second course.
Notes
- When using grated cheese, I always used a combination of Parmigiano and Pecorino cheese. You can use only one type if you prefer.
- Do not completely fill the calamari to the top. Leave about an inch of space as the filling will expand during cooking and will ooze out.
- Serve the tomato sauce with pasta of your choice. My husband's nonna preferred spaghetti or linguine. I used gemelli, as shown.
- Italians usually don't serve their meat or fish course along with the pasta. The pasta with tomato sauce is typically served as a first course and the calamari along with a vegetable side dish as the second course.
Nutrition
Gry Angelskaar
Hi Nadia. I live in Norway and I love Italy and especially Sicily. My husband and I are going for a holiday the coming week were we will arrive in Palermo and then travel by car to Trapani and use that as a base. A few days ago I was scrolling on my mobil and your name came up. I love looking at all your dishes and it inspired me to try some of them. Last evening I made your Baked Parmesan Zucchini Crisps which was heavenly good and as a main dish Pistachio Pesto Shrimp Pasta also fantastic. I will try your Pasta with Sardines today.Looking very much forward to it🥰
Nadia
Hello Gry, thank you for your kind message! You are going to love the province of Trapani, in fact I wrote an entire post about my stay there and the places I visited 4 years ago. I'm glad you enjoyed my recipes and do please let me know how the pasta with sardines turns out. I was so impressed at how flavorful it was. All the best!
Jantina
Could I serve the sauce and pasta toped with burrata?
Nadia
Hello Jantina, although serving this pasta with fresh cheese may be discouraged in Italy I say if you enjoy it then go for it!
Chuck Grigaitis
My grandmother would make stuffed calamari for me growing up. It wasn’t often, but when she made it, it was incredible! It’s been years since I’ve had stuffed calamari, and this recipe seemed closest to what I remember. All I can say is this was delicious! Simple and full of flavor. I wish I had taken pictures to post! Thanks for sharing this wonderful recipe. I will be using it again next Christmas!
Nadia
Hello Chuck, I'm so glad to hear you enjoyed them! They are indeed simple to make, more than I thought, and so tasty! Thank you for taking the time to comment and Happy New Year to you!
Mary Camastra
Is there a miscalculation with the ingredients? 1 egg to all the dry ingredients?
Nadia
Hello Mary, yes indeed I added one egg for my filling. If you feel yours is too dry you may definitely add an extra one if you prefer!
Tina
Hi … this has been our tradition for decades, since my grandmothers days. The only difference is that we also add mushrooms and red bell peppers cut very small and sautéed before adding them in the calamari. My question is, can you prep these in advance and freeze them stuffed? Thank you 😊
Nadia
Hello Tina, every family has their own version of course! I'm sure they are tasty with the added veggies as well. I'll be honest with you, I have never tried stuffing them and freezing them myself however I have read that others have done so. I would imagine you can freeze them and then cook them in the sauce from frozen. If you do give it a try, please let me know how they turn out!
Gail Vota
My mother-in-law made hers exactly like yours, but she added crabmeat.. we all loved it.
Nadia
Hello Gail, that sounds absolutely wonderful and I'm sure I would love it! Thanks for sharing this, it's a must try!
Leonora Grimando
Hello Nadia,
I always love seeing your posts in my email. My mother has passed and she never left many written recipes for us to follow. I especially love seeing your vegetarian or fish dishes since I no longer eat meat because of the cruel factory farming techniques. Your posts always bring a smile to my Sicilian face.
Thank you,
Leonora Grimando
Nadia
Hello Leonora, thank you I'm so glad to hear this! I recently noticed that in fact many of my recipes are vegetarian and I do try to incorporate vegetarian meals in my menu more frequently. In fact I do have a few more fish recipes planned for the near future. So thanks again, your kind words brought a smile to my face as well!
Susan Mccormack
What is tomato Passata
I can’t eat breadcrumbs pasta
What can I substitute
Nadia
Hello Susan, tomato passata is basically puréed tomatoes that you can purchase in a jar or can. Unfortunately the breadcrumbs are a key part of the stuffing for this recipe and help bind all the ingredients together, I have never tried this traditional recipe without breadcrumbs and therefore I don't want to suggest a substitute that I have not tried as I cannot guarantee the outcome. Sorry I could not be more helpful.
Irene
I just made this & added chop raisins & pinoli (toasted) with 3 hard boil eggs, instead of 1 raw egg. This was the way my Grandmother & mom used to make it & it was always relishes. Give it a try, you'll love it.
Nadia
Hello Irene, adding raisins and pinoli to savory dishes is indeed a Sicilian thing! I like this alternative as well as the boiled egg idea and I think I will try this next time. Thanks for sharing this with me!
Madelyne
My family are Australian-Sicilians and this is exactly how my mum makes it. This Christmas I will be attempting them for the first as mum isn't as capable in kitchen anymore and my sisters and I are surprising her with all her recipes for Christmas lunch. Fingers crossed I do a good job
Nadia
Hi Madelyne, I love what you and your sisters are planning for your mom. I'm sure she'll be thrilled! Hope your calamari turned out great and happy holidays to you!
Lori
My family is Calabrese and everytime I ask my nonna for measurements on the filling she says she just goes by feeling ... Im excited to try your recipe because it’s all the same ingredients as she uses, but you measured !!
Thank you 🙂
Nadia
Hi Lori, that is exactly what my mother always says as well so in order to document these recipes I sit by her side and measure everything! This way I can pass on these wonderful traditional recipes. Thanks for your comment!
Denise
Hello, I am so excited to try this!! It brings back such memories!! Can you tell me what other type of sauce can I use besides the sauce you me mentioned ex: crushed tomatoes or puree
Nadia
Hi Denise, the tomato purée or passata that I use are just plain crushed tomatoes with no seasoning. However if you wish you can always use a prepared marinara sauce, just be sure to adjust the rest of your seasoning as those sauces are already seasoned. Hope this helps!
Nina
Has anyone made this ahead and froze it? I was thinking of just stuffing the calamari ahead of time and freezing it in the pan and then adding the sauce when I was going to cook it.
Nadia
Hi Nina, unfortunately I don't know if anyone has tried freezing them. To be honest with you I'm a little concerned about the texture if you freeze and defrost them. If you do, however, try to freeze them do be sure that the calamari you purchase were not previously frozen. Let me know if you give it a try!
ann marie guido garcia
can I use regular breadcrumbs with seasoning or plain instead of fresh and how long to cook in the sauce so the Calamari stays moist and not tough.
Thank you,
Ann Marie Guido
Nadia
Hello Ann Marie, although I have not personally tried the recipe with regular breadcrumbs I do know of others that have made this recipe with with them and it does indeed work. I cook my calamari for 30 minutes in the tomato sauce and have had good results. Thanks for your question!
Phyllis Carito
My mother's family was from Calabria and this is the closet if not exact recipe they used. Perfecto! Mangia! Thank you for sharing!
Nadia
Hi Phyllis, you're very welcome! It's not surprising to hear that a recipe made in Calabria would be similar, thanks for your comment!
Anna Bucciarelli
A bit different fro, what mama made way back when. She made a ricotta mixture to stuff calamari, similar mixture as used for lasagna or ricotta-filled ravioli. I like what you have here, seem to me to be a bit lighter. I did not rate the recipe since I have not yet tried it but I will and get back with the results, which I think will be as good as all the recipes you kindly offer. Thanks Nadia.
Nadia
Hi Anna, that sounds interesting. I never encountered a dish made with ricotta that I didn't like! Let me know if you give them a try. As usual, thank you for your feedback!
Lina
Delicious
Nadia
Thank you Lina!
Joe Pietrangelo
This is one of my favorite dishes. It is a must on Christmas Eve.
Nadia
Thanks Joe, we were just thinking we should add it to our Christmas Eve menu!