Baked Stuffed Calamari

• 800 g whole cleaned calamari
• 2 tablespoons olive oil
• 50 g pancetta, cut into sticks
• 1 onion, chopped
• 2 garlic cloves, chopped
• 100 g spinach, roughly torn
• 1/4 teaspoon pepper
• 1/4 teaspoon sea salt
• 1 cup breadcrumbs, homemade
• 2 egg whites, beaten
• Sauce
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 4 garlic cloves, chopped
• 260 g peeled tomatoes
• 1/3 cup tomato paste
• 1/3 cup wine
• 1/4 teaspoon pepper
• 1/4 teaspoon sea salt
• 1/4 teaspoon basil

1. Fry pancetta in olive oil for 2 minutes until golden brown. Add onion and garlic, stir and saute for 2 minutes.
2. Add spinach, stir and simmer for 1-2 minutes until wilted. Season with salt and pepper. Stir in bread crumbs and egg whites, combine. Set aside to cool.
3. Fill each calamari with the mixture, place in an ovenproof dish whose bottom is covered with half of the tomato sauce. Add the tentacles.
4. Cover calamari with the remaining sauce and bake in the oven for 20 minutes at 200u0b0C.
5. Serve with cooked basmati rice and a green salad.
6. Sauce:
7. Saute onion and garlic briefly in olive oil. Add whole tomatoes and tomato paste, stir. Crush peeled tomatoes with a wooden spoon.
8. Stir in wine and dry basil, season with salt and pepper. Bring to a boil, then remove from flame.

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Taken from www.food.com/recipe/baked-stuffed-calamari-521946 (may not work)