Chef Nick's Amazing Calamari


"Tender calamari tubes stuffed with a mascarpone cheese, ricotta cheese and sun-dried tomato mixture are baked, then sauteed to a golden finish in garlic butter. A little work, but truly amazing!"
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50 m servings 421 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 278 mg
  • 93%
  • Sodium:
  • 422 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the ricotta cheese, mascarpone cheese, sun-dried tomatoes, bread crumbs, oregano, salt and pepper until well blended. Set aside.
  2. Bring a large pot of lightly salted water to a boil. Trim the ends of the squid bodies to make them an even size, and rinse out the tubes. Spoon the cheese mixture into the cavities of the squid until full, and secure the open ends with toothpicks. Place in boiling water, and cook for 6 minutes.
  3. Remove the stuffed calamari tubes from the water, and place in a baking dish. Bake for 20 minutes in the preheated oven.
  4. Melt butter in a large skillet over medium heat. Add garlic and sesame seeds. Place the calamari tubes in the skillet, and fry on all sides until golden brown. Remove toothpicks before serving.



The combination of boiling, baking and frying the calamari hoods overcooks them rendering them tough and rubbery. The filling also needs seasoning for flavour. Both cheeses are mild - maybe at...

anything cooked by a chef tasts amazing