Baked Feta Pasta with Lamb & Calabrian Chiles
In a baking dish, combine tomatoes, garlic and olive oil. Season with salt and pepper. Place feta in the center and drizzle with remaining olive oil.
Bake in 425 degree oven 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 pasta and cook until al dente. Reserve 1/2 cup of the pasta water before draining.
Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add the lamb and season with salt and pepper. Cook until browned.
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!
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