Baked Feta Pasta with American Lamb & Calabrian Chiles - Superior Farms

Baked Feta Pasta with American Lamb & Calabrian Chiles


June 17, 2022

Provided by Platings + Pairings - Food-Recipes-Wine-Travel (, courtesy of the American Lamb Board (Baked Feta Pasta with American Lamb & Calabrian Chiles | American Lamb).

  • Prep: 5 mins
  • Cook: 40 mins


1 lb Ground American lamb

2 pints Cherry tomatoes

6 cloves Garlic, peeled & smashed

1/2 cup Extra-virgin olive oil (plus 1 tsp, divided)

7-8 oz. Block feta cheese

1 tbsp Chopped Calabrian chilis or Calabrian chili paste

12 oz. Pasta (orecchiette, rigatoni, ziti, etc.)

Zest of 1 lemon

Fresh basil leaves

Kosher salt & freshly ground black pepper, to taste


1Preheat the oven to 425 degrees.

2In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 1/4 cup olive oil. Season with salt and pepper and toss to coat. Place the feta cheese in the center of the tomatoes, drizzle with the remaining olive oil. Bake for 40-45 minutes, until the garlic has softened and the tomatoes begin to burst.

3Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1/2 cup of the pasta cooking liquid before draining.

4While the pasta cooks, heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add the lamb and season with salt and pepper. Cook, breaking the meat apart with a spoon, until cooked through, about 5-6 minutes.

5Remove the tomatoes and feta from the oven and add the calabrian chiles. Using a fork or a potato masher, smash the tomatoes and feta into a creamy sauce. Add the pasta, lamb and lemon zest and toss to combine. If the sauce is too thick, add in some of the pasta cooking liquid to loosen things up.

6Season with salt and pepper to taste, and serve with fresh basil. Enjoy!