Chris Pichotta

3 calamari tubes (whole)
6 oz. crab cake mix
6 oz. linguini pasta
2 cups Alfredo sauce
1 cup mozzarella, shredded
½ cup fontina, shredded
½ cup parmesan, shredded
Linguine, par-cooked

Puncture calamari at the pointed part of the tube to avoid air pockets. Stuff tubes with crab cake mixture. Place par-cooked linguine in an oven proof bowl. Mix alfredo sauce into pasta well so it doesn’t dry out. Place stuffed tubes on top of pasta. Sprinkle cheeses on top to cover the exposed parts of the dish. Bake at 400 degrees for 14 minutes.