Nonnu’s Oven Simmered Stuffed Calamari

Stuffed calamari is one of those dishes that tastes like pure comfort — tender tubes filled with savory breadcrumbs and slowly simmered until they melt into the red gravy. The sauce picks up a gentle seafood sweetness from the calamari, giving every bite a rich, silky depth.

Homemade fried calamari from The Pasta Tempo kitchen

Nonnu’s Oven-Simmered Stuffed Calamari

5 from 1 vote
Tender calamari tubes filled with a savory Parmesan breadcrumb mixture and simmered low and slow in a rich Sicilian red gravy. The gentle oven finish keeps the shells soft and delicate while the sauce absorbs a subtle seafood sweetness, creating a comforting, heritage-style dish built for the Sunday table.
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Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Servings: 6
Course: Main Course
Cuisine: Sicilian
Calories: 618
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Silky Red Gravy
  • 1 Large Yellow Onion (finely diced)
  • 6 cloves Garlic (smashed and minced)
  • ¼ cup Olive Oil
  • 2 tbsp Dried Oregano
  • 1 tbsp Dried Basil
  • 1 tsp Dried Parsley
  • 1 tsp Red Pepper Flakes
  • 2 cans (29 oz each Tomato Sauce (Plain))
  • 1 can (28 oz Crushed Tomatoes)
  • 2 cans (6 oz each Tomato Paste)
  • 1 cup Water (for rinsing cans)
  • Salt & Black Pepper to taste
The Stuffed Calamari
  • 2 lbs Large Fresh Calamari (cleaned, tubes and legs separated)
  • 1 ½ cups Bread Crumbs
  • ½ cup Grated Parmesan cheese
  • 2 cloves Garlic (minced)
  • 3 tbsp Olive Oil
The Finish
  • 1 lb. Linguini

Equipment

  • 1 12 Quart Heavy Stock Pot
  • 1 9×13 Glass Baking Dish
  • 1 Wooden Spoon Set
  • 1 Chef’s Knife
  • 1 Large Wooden Cutting Board

Instructions
 

The Sauce Foundation:
  1. In a stockpot, sauté onion in olive oil. Add garlic and dried herbs; toast for 1 minute.
Simmer the Gravy:
  1. Stir in tomato paste, then add tomato sauce, crushed tomatoes, and water. Simmer on low.
Stuff the Calamari:
  1. Mix the breadcrumbs, Parmesan, garlic, and olive oil until the mixture resembles damp sand.
The Oven Finish:
  1. Pour a thin layer of the warm red gravy into the bottom of your 9×13 glass baking dish. Arrange the stuffed tubes side-by-side in the dish, and top with just enough additional sauce to cover them. Cover the dish and bake at 325°F (160°C) for 1.5 to 2 hours until tender. Meanwhile, stir the raw legs directly into the remaining sauce pot on the stove and let it continue to simmer gently.
Finishing the Pasta
  1. Boil the linguini in well-salted water according to package directions, making sure to reserve 1 cup of the starchy pasta water right before draining. Drain the pasta and return it immediately to its cooking pan. Pour in a ladle of the stovetop red gravy along with a few splashes of the reserved pasta water, tossing gently over low heat for 30 seconds until the linguini is evenly coated and glossy. Add more reserved pasta water a little at a time if the pasta looks dry, discarding whatever is left over.
The Grand Finale:
  1. Carefully remove the tender stuffed calamari from the baking dish and set aside. Pour the savory pan juices and sauce from the baking dish back into your stockpot, being careful not to exceed 1 cup of liquid so you don't water down your gravy. Stir well to fully incorporate. Plate the coated linguini first. Ladle a generous amount of the hot, rich seafood gravy (along with the legs) directly over the bed of pasta. To finish, place the clean stuffed calamari proudly right on top of the sauce as the star of the plate, and serve immediately.

Nutrition

Serving: 1ServingCalories: 618kcalCarbohydrates: 71gProtein: 35gFat: 18gSaturated Fat: 4.7gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 13.3gCholesterol: 228mgSodium: 885mgPotassium: 702mgFiber: 5.2gSugar: 4.7gVitamin A: 255.8IUVitamin C: 9.8mgCalcium: 243.8mgIron: 4.9mg

Notes

  • Don’t Overstuff the Tubes: Stuff the calamari loosely — never pack the breadcrumb mixture tightly. The tubes shrink as they cook, so the filling needs a little space to settle without creating pressure. Each tube should be filled only about three‑quarters full to prevent splitting during the long oven simmer.
  • The Legs: Don’t skip the legs — they shrink as they cook and stay tender, adding a gentle briny depth to the gravy. They’re essential for giving the sauce its classic seafood backbone.
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