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Stuffed Calamari in Tomato Sauce
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Stuffed Calamari in Tomato Sauce Recipe

Stuffed Calamari in Tomato Sauce are filled with a cheesy breadcrumb mixture and cooked in a tomato sauce which is perfect for serving with pasta as a first course!
Course Main Course
Cuisine Italian
Keyword stuffed calamari in tomato sauce, Stuffed squid, stuffed squid, Italian stuffed squid
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 4 -6 people
Calories 1050kcal

Ingredients

  • 2 lbs calamari cleaned, with tentacles (about 8 calamari)

For the filling:

  • 2 1/2 cups fresh bread crumbs from day old bread
  • 1/4 cup combined grated Parmigiano/Pecorino cheeses
  • 2 tbsp freshly chopped parsley
  • 1 clove garlic finely minced
  • 1 large egg
  • 1/4 tsp salt
  • pepper to taste

For the tomato sauce

  • 2 tbsp 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

Calories: 1050kcal | Carbohydrates: 151g | Protein: 66g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 585mg | Sodium: 1911mg | Potassium: 1630mg | Fiber: 10g | Sugar: 16g | Vitamin A: 1230IU | Vitamin C: 28mg | Calcium: 330mg | Iron: 9mg