Baked Cheese Stuffed Squid Recipe


Difficulty LevelVery EasyHealth IndexJust Enjoy
MethodMain Ingredient


 Cleaned squid12 Ounce
 Part skim ricotta cheese1⁄4 Cup (4 tbs)
 Egg1 , beaten
 Seasoned dried bread crumbs3 Tablespoon
 Minced onion2 Tablespoon
 Garlic1 Clove (5 gm), minced
 Salt1⁄2 Teaspoon
 Oregano leaves1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Tomato sauce1⁄2 Cup (8 tbs)
 Dry red wine2 Teaspoon
 Grated parmesan cheese1 Tablespoon
 Chopped fresh parsley1 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 935 Calories from Fat 192

% Daily Value*

Total Fat 22 g33.4%

Saturated Fat 9.1 g45.4%

Trans Fat 0 g

Cholesterol 1036.9 mg

Sodium 2321.3 mg96.7%

Total Carbohydrates 90 g29.9%

Dietary Fiber 4.7 g18.7%

Sugars 9.9 g

Protein 81 g161.6%

Vitamin A 53.3% Vitamin C 90.9%

Calcium 59.9% Iron 43.5%

*Based on a 2000 Calorie diet


Remove tentacles from each squid and set aside; turn body section (mantle) inside-out, wash thoroughly to remove all grit, and return to right side.
Preheat oven to 375°F.
Cut tentacles into small pieces; in small bowl combine tentacles with ricotta cheese, egg, bread crumbs, onion, and seasonings, mixing well.
Stuff each squid with an equal amount of crumb mixture and secure open end with toothpicks; transfer squid to shallow 1-quart casserole.
In small bowl combine tomato sauce and wine; pour over stuffed squid, cover casserole, and bake for 30 minutes.
Sprinkle squid with Parmesan cheese and bake, uncovered, until sauce reduces slightly and cheese is golden, 10 to 15 minutes.