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Mason Jar Ziti Pasta

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms



2 8 -oz Mason Jars

½ lb. Chicken pea Penne Pasta

1 tbsp Carrington Farms Garlic Coconut Oil

3 cups Chopped Baby Spinach

½ tbsp Italian seasoning

¼ cup Crushed Tomatoes

1 cup Part Skim Ricotta Cheese

1 Egg Yolk

1 cup Grated Part Skim Mozzarella Cheese

¼ cup Grated Parmesan Cheese




  1.       Preheat the oven to 350 degrees.
  2.       Boil water in a medium sized pot. Once boiling, add the pasta with a pinch of salt. Cook pasta for about 6 minutes. Pasta should be slightly undercooked.
  3.       In a sauté pan, heat coconut oil over medium heat. Add cooking until fragrant (1-2 minutes). Add spinach and Italian seasoning to the pan and sauté until spinach is completely wilted.
  4.       In a mixing bowl, whisk the ricotta cheese and egg. Add the tomato sauce and crushed tomatoes. Mix well. Add salt and pepper to taste.
  5.       After 6 minutes, drain pasta well. Return to pot it was boiled in and add the spinach and the ricotta cheese mixture. Coat the pasta thoroughly.
  6.       Fill each of the mason jars about halfway with pasta, add mozzarella cheese to each and then evenly divide the pasta in the jars. Sprinkle the remaining mozzarella cheese on top. Add grated Parmesan to each, divided evenly.
  7.       Fill a large pan (1 used 11x9 inch) with water and place the jars in it.
  8.       Place the pan with the jars in the oven for about 30 minutes, turn broiler to high and broil for about 4-5 minutes until the top is golden brown.
  9.       Remove the pan from the oven and let stand in the water for at least 10 minutes to avoid glass breakage,