STUFFED CALAMARI

2 lbs. medium-size squid, cleaned
1 (15 oz.) container Ricotta
2 slices white bread, shredded
1/4 cup Parmesan cheese
2 eggs
2 Tbsp. melted butter
1 Tbsp. parsley
1/8 tsp. oregano powder
garlic powder
salt/pepper
1/2 cup COLAVITA extra virgin olive oil
2 cups Marinara sauce

Preheat oven 350 degrees. Wash squid thoroughly and drain well.

Combine ricotta with bread, cheese, eggs, butter, parsley, oregano, garlic powder, salt and pepper, mix and blend well. Stuff squid with mixture and sew or fasten opening with toothpicks.

Brown quickly in hot olive oil until squid turns slightly pink.

Take squid out of pan with slotted spoon and place in a deep baking dish. Pour tomato sauce over squid.

Bake until tender, about 45 minutes.

Remove string or toothpicks before serving.

Servings: 2-4
Source: Colavita Olive Oil