- Step 1
Heat oil in a large frying pan over medium-high heat. Add onion, carrot, celery and thyme. Cook, stirring, for 10 minutes or until vegetables soften. Add garlic and mince. Cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned.
- Step 2
Add tomato paste, tomatoes and stock. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 20 minutes or until thickened. Set aside to cool for 10 minutes.
- Step 3
Meanwhile, preheat oven to 200C/180C fan-forced. Combine rice, egg, parsley and 2/3 cup cheese in a large bowl. Add mince mixture. Stir to combine. Spoon into a 7cm-deep, 22cm x 28cm (10-cup-capacity) baking dish. Sprinkle with remaining cheese.
- Step 4
Bake for 30 to 35 minutes or until golden and set. Stand for 10 minutes. Top with basil and serve with salad leaves.
We used a three-cheese blend containing colby, gouda and parmesan. You could use grated pizza cheese instead.
Prepare in advance: Make steps 1 and 2 of the recipe. Cool. Spoon into an airtight container and keep in the fridge for up to 2 days.