Baked Cheese-Stuffed Squid Recipe
Ingredients
12 ounces cleaned squid
1/4 cup part-skim ricotta cheese
1 egg, beaten
3 tablespoons seasoned dried bread crumbs
2 tablespoons minced onion
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon each oregano leaves and pepper
1/2 cup tomato sauce
2 teaspoons dry red wine
1 tablespoon grated Parmesan cheese
Garnish:
1 tablespoon chopped fresh parsley
Directions
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.
Serve sprinkled with parsley.
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.
Serve sprinkled with parsley.
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