Braised Calamari Stuffed with Shrimp, Spinach, and Herbs

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Calamari:

11 (5 to 6 inches long) calamari tubes, cleaned, divided

1/2 pound medium shrimp, peeled and deveined, roughly chopped

3 cloves garlic, smashed and coarsely chopped

2 cups coarsely chopped baby spinach

2 eggs

1/2 to 3/4 cup breadcrumbs

1/2 cup grated Parmigiano-Reggiano

1/2 bunch fresh oregano, leaves chopped

2 pinches crushed red pepper flakes

Kosher salt

Sauce:

Extra-virgin olive oil

1 large or 2 small onions, finely diced

Pinch crushed red pepper flakes

Kosher salt

2 cloves garlic, smashed and finely chopped

3/4 cup dry white wine

1 (28-ounce) can Italian plum tomatoes