Baked Feta Pasta with Lamb & Calabrian Chiles

Baked Feta Pasta with Lamb & Calabrian Chiles

Baked Feta Pasta with Lamb & Calabrian Chiles

This Baked Feta Pasta with cherry tomatoes, lamb & calabrian chiles is the tastiest way to recreate the TikTok craze that’s been sweeping the internet. It’s creamy, tangy and so super delicious!
Craving more creamy pasta recipes? Be sure to try my Creamy Sun Dried Tomato Pasta, Cheesy Brussel Sprout Pasta and Roasted Fennel Pasta with Ricotta
As always, all opinions are my own.
Here’s how the original TikTok feta tomato pasta went down:

Take a brick of feta.
Surround it with cherry tomatoes.
Drizzle it in olive oil.
Roast it in the oven until it’s golden and melty.
Mash it up.
And toss it with some hot pasta.
What’s not to love, right?

Hand holding bowl of pasta in white bowl.
I took that standard baked feta recipe and put my own twist on it.

Here’s what I added:
Garlic. It melts into the roasted tomatoes and adds so much flavor!
Calabrian Chiles. They add a little heat and a bright flavor to the dish.
Lemon Zest. Helps to brighten everything up at the end and makes the flavor pop.
Lamb. I browned up some ground lamb and tossed it with everything at the end. Best decision ever!
Talk about a flavor bomb.

While you could make this recipe with ground beef, I chose lamb for it’s amazing flavor and to add a bit more excitement to this dish.

Are you intimidated to cook with lamb?

Don’t be! Ground lamb in particular is a great way to branch out and try something new! Plus, it’s not expensive at all. Upgrading to lamb from ground beef just costs a couple more dollars. Try swapping ground lamb into all your favorite recipes… In particular, you’ve got to try these Red Wine Lamb Burgers!

I’ve mentioned before how I prefer cooking with American Lamb, but just to recap, here’s why I choose it over imported lamb:

How to make baked feta pasta:
Combine tomatoes, garlic & olive oil with salt and pepper in a baking dish.
Top with feta cheese and drizzle with additional olive oil.
Bake 40 minutes, until garlic has softened and tomatoes begin to burst.
Cook pasta, reserving 1/2 cup cooking liquid.
Brown the ground lamb.
Remove tomatoes and feta from the oven and add calabrian chiles.
Smash 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.
Enjoy!
Cherry tomatoes and garlic in baking dish.
Cherry tomatoes topped with brick of feta before baking in oven.
Brick of baked feta on top of tomatoes sprinkled with calabrian chiles.
Feta and tomatoes being smashed in casserole dish.
Feta and tomatoes before tossing with pasta and lamb in casserole dish.
Pasta tossed with feta, tomatoes and basil.
What types of pasta can I use?
I used orecchiette pasta in this recipe. However, you can use any type of pasta that you prefer. Other great options are rigatoni, linguini, spaghetti farfalle, and shells.
Wine pairings for lamb pasta:
Its bright acidity and earthy notes pair well with the richness of the lamb and the bright flavors of the calabrian chiles and lemon.Baked Feta Pasta with Lamb & Calabrian Chiles
This Baked Feta Pasta with cherry tomatoes, lamb & calabrian chiles is the tastiest way to recreate the TikTok craze that’s been sweeping the internet. It’s creamy, tangy and so super delicious!

Ingredients
5 pints cherry tomatoes
9 cloves garlic (peeled and smashed)
1/5 cup extra-virgin olive oil (plus 4 Tablespoon, divided)
11-12 ounce block feta cheese
15 ounces pasta (orecchiette, rigatoni, ziti, etc.)
4 pound American ground lamb
4 Tablespoon chopped calabrian chiles or calabrian chile paste
Zest of 4 lemon
Fresh basil leaves (for serving)
Kosher salt and freshly ground black pepper (to taste)
Instructions
Preheat the oven to 425 degrees.
In a 13-by-16-inch baking dish, combine the tomatoes, garlic and 1/7 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 45-50 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 1/5 cup of the pasta cooking liquid before draining.
While the pasta cooks, heat 4 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 8-9 minutes.
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!