Baked Italian Stuffed Calamari Recipe in Tomato Sauce

Chop the tentacles into small pieces and pat the tubes dry with paper towels.

Heat a large oven-safe skillet over medium heat on the stovetop and preheat the oven to 350˚

Cook the Italian sausage in the pan for about 5 minutes, while breaking it up, until it is cooked through.

Add the minced garlic and crushed red pepper flakes and cook for 1 more minute.

Combine the sausage mixture in the bowl of a food processor with the chopped tentacles, breadcrumbs, parmesan, chopped parsley, salt, and pepper.

Pulse to combine the ingredients, scrape down the bowl, and mix for 30-60 more seconds until everything is well combined.

Using a small spoon or fingers, stuff the filling into each squid tube and then pinch the ends to close.

Heat the olive oil in the same pan that the sausage was cooked in over medium heat on the stovetop. Add the stuffed calamari tubes in an even layer and sear for 1-2 minutes on each side until lightly browned.

Pour the Italian gravy or marinara sauce over the top of the calamari tubes to cover them. Place the pan in the preheated oven to simmer for about 15-20 minutes or until the sauce is bubbling and the filling has an internal temperature of 165˚.

Sprinkle with fresh chopped parsley and serve!