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April 5, 2021

Baked Feta Pasta with American Lamb & Calabrian Chiles


Recipe Provided By
"Platings and Pairings"
Prep Time

-- min

Cook Time

-- min

Total Time

-- hr



pasta dish in a bowl and garnished


  • 2 pints cherry tomatoes
  • 6 cloves garlic (peeled and smashed)
  • 1/2 cup extra-virgin olive oil (plus 1 tablespoon, divided)
  • Feta cheese, (7-8 ounce block)
  • 12 ounces pasta (Orecchiette, Rigatoni, Ziti, etc.)
  • 1 pound American ground lamb
  • 1 tablespoon chopped Calabrian chiles or Calabrian chile paste
  • Zest of 1 lemon
  • Fresh basil leaves (for serving)
  • Kosher salt and freshly ground black pepper (to taste)


Preheat the oven to 425 degrees F.

In a 9 x13-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.

Meanwhile, 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.

While 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.*

* Note: The USDA recommends ground lamb reach an internal temperature of 160F.

Remove 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.

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

prebaked pasta dish
upclose pasta shot
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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