Preheat oven to 425°F. Prepare rice according to package directions.
Meanwhile, in large bowl, whisk together ricotta, egg, pesto and salt. Stir in vegetables, meat and 1 cup cheese. Fold in rice. Transfer to greased 8×8 -inch baking dish. Sprinkle with remaining cheese.
Bake for 15-20 mins or until golden brown and bubbling.
If you don’t have any leftover veggies, chop any veggies or greens that you have in the crisper and cook with 2 tbsp oil in a medium frying pan set over medium heat for 10 -15 mins or until tender or add frozen veggies instead.
Shredded mozzarella, Cheddar, Swiss, fontina, Gruyere and/or provolone all work nicely in this recipe.