Prep Time5 minsCook Time40 minsTotal Time45 mins
1 lb Ground American lamb
2 Cherry tomatoes
6 Garlic, peeled & smashed
0.50 cup Extra-virgin olive oil (plus 1 tsp, divided)
78 Block feta cheese
1 tbsp Chopped Calabrian chilis or Calabrian chili paste
12 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!
Ingredients
1 lb Ground American lamb
2 Cherry tomatoes
6 Garlic, peeled & smashed
0.50 cup Extra-virgin olive oil (plus 1 tsp, divided)
78 Block feta cheese
1 tbsp Chopped Calabrian chilis or Calabrian chili paste
12 Pasta (orecchiette, rigatoni, ziti, etc.)
Zest of 1 lemon
Fresh basil leaves
Kosher salt & freshly ground black pepper, to taste
Directions
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!
Baked Feta Pasta with American Lamb & Calabrian Chiles
