Gather the ingredients.

Heat olive oil in a skillet over medium heat. Add ground beef, and cook, stirring to crumble, until evenly browned. Mix in the crushed tomatoes, chicken stock, and bay leaves. Simmer for 25 minutes over low heat.

Meanwhile, place rice into a saucepan with enough water to cover by one inch. Bring to a boil, and cook for about 10 minutes (halfway), then drain off water.

Preheat the oven to 400 degrees F (200 degrees C). Remove bay leaves from sauce, and mix in the half-cooked rice. Stir in basil, mint, eggs, and mozzarella cheese; season with salt and pepper.

Transfer to a greased baking dish. Sprinkle Parmesan cheese on top. Bake in the preheated oven until rice is tender and liquid has been absorbed, about 40 minutes.