Recipe courtesy of Curtis Aikens
Save Recipe Print
1 hr 45 min
20 min
1 hr 25 min
10 servings




Preheat broiler. Make sauce: In a saucepan, melt butter. Stir in flour and cook, whisking about 2 minutes. Stir in vegetable stock, a little bit at a time. Add onion and Parmesan cook until the thickness you would like. Remove onion. Set aside. In a roasting pan arrange tomatoes, eggplant, red peppers, onion and toss with garlic, olives and oil. Place pan in the oven on the top shelf for 30 minutes or until vegetables are beginning to brown. Remove from oven to a cutting board and roughly chop all the vegetables. Transfer them to a bowl. Preheat oven to 375 degrees F. Ladle about 1/3 of sauce on the bottom of a 9 by 13-inch pan. Layer 1/2 of vegetables, 1/2 cooked pasta, 1/2 of mozzarella, 1/2 pasta, 1/3 sauce, 1/2 mozzarella, 1/2 vegetables, 1/3 sauce, Parmesan. Bake, covered with foil, for approximately 35 minutes. Remove foil and bake for 10 minutes more or until bubbly.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Baked Ziti

Recipe courtesy of Ree Drummond

Baked Ziti

Recipe courtesy of Food Network Kitchen

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Roasted Vegetable Pasta

Recipe courtesy of Food Network Kitchen

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Braised Pot Roast with Vegetables

Recipe courtesy of Tyler Florence

Roasted Vegetables with Balsamic Glaze

Recipe courtesy of Trisha Yearwood

Roasted Moroccan-Style Vegetables

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories