Preheat oven to 350 degrees. Wash squid thoroughly and drain well. Combine ricotta, bread, Parmesan, parsley, eggs, butter, oregano, garlic powder, salt, and pepper. Mix well. Stuff squid and fasten opening with toothpicks. Brown in olive oil until squid turns slightly pink. Remove squid from pan with slotted spoon and place in deep baking dish. Pour 2 c Marinara sauce over squid and bake 45 minutes or until tender. Serve with additional Marinara sauce over linguine. Posted to MM-Recipes Digest by Paula
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|Serving Size: 1 Serving (328g)|
|Recipe Makes: 6|
|Calories from Fat: 232 (49%)|
|Amt Per Serving||% DV|
|Total Fat 25.8g||34 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 736.3mg||227 %|
|Sodium 452.2mg||16 %|
|Potassium 596.2mg||16 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 13.9g|
|Protein 44.3g||63 %|
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Calories per serving: 473
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