Baked Cheese Stuffed Squid
|Cleaned squid||12 Ounce|
|Part skim ricotta cheese||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Seasoned dried bread crumbs||3 Tablespoon|
|Minced onion||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Oregano leaves||1⁄4 Teaspoon|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Dry red wine||2 Teaspoon|
|Grated parmesan cheese||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon (For Garnish)|
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.