5 Provolone Recipes You Need to Make ...

Yes, provolone is a tried-and-true deli staple. But this pasta filata cheese rewards heat, patience, and a little imagination. Its name is rooted in the Italian words prova or provola, which mean “globe shaped.” After the curds are stretched in salted hot water—responsible for the elastic texture—they are formed into different shapes and then brined and aged.

Provolone-Stuffed Bolognese Shells

Jumbo cheesy pasta shells are baked atop a flavorful Bolognese sauce, topped with creamy Alfredo and breadcrumbs, and broiled until toasted and melty. This recipe is easy but takes some patience as the sauce has to simmer for a few hours. Set aside a lazy afternoon to allow these complex flavors to develop. Serve with a crisp, light salad and a glass of Chianti.

Beef Braciole with Provolone

Braciole is an Italian-American dish of flattened beef that’s rolled with provolone, prosciutto, garlic, parsley, and breadcrumbs, then braised in tomato sauce. Called involtini, or “little bundles,” it originated in southern Italy, where family variations have been passed down for generations. Today, it’s a classic Sunday supper, traditionally served over pasta or creamy polenta.