3 lb. squid, cleaned
1 (16 oz.) container Ricotta cheese
2 eggs
1 c. fresh white bread crumbs (crust removed)
1/4 c. grated Parmesan cheese
2 tbsp. finely chopped parsley
1/4 tsp. oregano, crushed
1/8 tsp. garlic powder
pepper to taste
1 (15 1/2 oz.) jar spaghetti sauce with mushrooms

Wash and drain squid. Chop tentacles. In medium bowl, mix Ricotta cheese, eggs, bread crumbs, Parmesan cheese, parsley, oregano, garlic powder and pepper. Stir in tentacles. Fill each squid with stuffing. Pinch ends closed and seal with toothpick. Preheat oven to 350°F. Place squid in shallow baking dish. Pour sauce over squid.

Bake 45 minutes or until squid are tender.