Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.

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  • In a large bowl, stir together the onions, 6 cloves garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13-inch baking dish. Set aside.

  • Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.

  • Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.

Nutrition Facts

1019 calories; protein 65.6g 131% DV; carbohydrates 41.7g 14% DV; fat 65.6g 101% DV; cholesterol 479.1mg 160% DV; sodium 1548.7mg 62% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2008
I found this recipe to be "absolutely delicious"! I did a few things differently but nothing that would dramatically alter the results. Instead of mixing I sauteed the shrimp crab green onions garlic and lemon juice together with a little olive oil. I also added a few extra green onions to the mix and a little salt and pepper. I thought the sauce was excellent as well. I might put in a little less milk next time but the taste was wonderful and everyone I served had seconds. The only negative is that it is a time consuming process but well worth it if you're aiming to make an impressive flavorful meal. I am making this again tonight! Read More
(26)

Most helpful critical review

Rating: 1 stars
01/21/2008
Even though this recipe sounds like it would be delicious it left my family very dissapointed. The cream sauce was weak and the overall texture was unapealing. It took an awful lot of time to prepare and the overall cost to prepare this meal is a bit too expensive for it to be so dissapointing. Skip this one a traditional alfredo sauce made with heavy whipping cream is far superior than using cream cheese. That was a mistake. Read More
(33)
15 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 1 stars
01/21/2008
Even though this recipe sounds like it would be delicious it left my family very dissapointed. The cream sauce was weak and the overall texture was unapealing. It took an awful lot of time to prepare and the overall cost to prepare this meal is a bit too expensive for it to be so dissapointing. Skip this one a traditional alfredo sauce made with heavy whipping cream is far superior than using cream cheese. That was a mistake. Read More
(33)
Rating: 5 stars
01/25/2008
I found this recipe to be "absolutely delicious"! I did a few things differently but nothing that would dramatically alter the results. Instead of mixing I sauteed the shrimp crab green onions garlic and lemon juice together with a little olive oil. I also added a few extra green onions to the mix and a little salt and pepper. I thought the sauce was excellent as well. I might put in a little less milk next time but the taste was wonderful and everyone I served had seconds. The only negative is that it is a time consuming process but well worth it if you're aiming to make an impressive flavorful meal. I am making this again tonight! Read More
(26)
Rating: 4 stars
04/20/2009
I sort of tweaked this recipe somewhat as I always do. Used chicken instead of crab meat slightly panfried in butter with a little chopped chilli and some bell pepers. Threw a few spoons of sour cream into the stuffing. Turned out quite nice in the end. However I'm always a bit critical about my own cooking thus I'll give this one 4 stars... Just remember that you never want to over-cook calamari. Fifteen minutes at most in a rather high oven completely covered with this sort of Alfredo sauce. Read More
(20)
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Rating: 3 stars
01/26/2009
As you can see in my picture they aren't very pretty. So I gotta meet half way with my review. The idea is there. The flavors can be manipulated. But when it comes down to it they were a pain to stuff and didn't look that visually appealing in the end. I tried to work around the texture by just frying the assembled "tubes" and doing the sauce on the side. It still looked like a plate full of blown up balloons I was serving. My best advice is to do what I did in frying em up only bread em or toss through some flour/crumbs first to take away that texture and unnappealing appearance... Read More
(12)
Rating: 4 stars
08/25/2009
With a few tweaks I was able to get it right and the family wants more! I substituted milk with cream and added chives to the stuffing. Also when I realized I had some leftover stuffing left I simply combined it into the sauce fefor covering the calamari. Worked out prefect! Read More
(11)
Rating: 5 stars
05/28/2009
That was the best! I didn't think that it needed anything done to it. i followed the recipe just like it was and turned out perfect. Read More
(10)
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Rating: 5 stars
04/19/2010
My family loved this one! The squid tubes that were available to me were so HUGE that I had to double the filling mixture to fill them. This was not a bad thing:-) Other than that I pretty much followed the recipe. At first I had my doubts about the sauce but we loved the finished product. Read More
(7)
Rating: 3 stars
01/26/2014
I followed this recipe very close. The stuffing came good but the sauce was extremely rich. I don't usually count calories if I want to eat delicious food but this is not the problem here it is simply too rich. Just think about the amount of butter and cream cheese it calls for too too rich. Cream cheese is not a good idea here. Be careful how long you keep it in the oven because calamari can get rubbery very quickly. I wouldn't cook it for more than 15 minutes. I will probably fix the calamari with the stuffing again but with another lighter sauce. Sorry I don't intend to be negative I'm just giving my honest opinion. Read More
(4)
Rating: 5 stars
04/30/2013
I decided I didnt want to mess around with stuffing the calamari so I decided to make this recipe into a simple pasta dish. Im a garlic fiend so this recipe was awesome. I didnt measure ingredients but used way less parmesan cheese than suggested and I didnt have lemon juice on hand so I used lemon pepper in place of lemon juice and pepper. I also substituted crab flakes for the seafood ingredients to save money and omitted romano cheese cause that too wasn't on hand!! I served over ziti rigati!! Yummm Read More