Type what you have

Ingredients

• ✓ provolone cheese
• chicken breast
• prosciutto
• butter
• white wine

Instructions

1. 1 Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
2. 2 Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.

By chiara

Ingredients

• ✓ provolone cheese
• pizza dough
• all-purpose flour
• pesto sauce
• prosciutto
• banana pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat.
2. 2 Place pizza dough on a floured surface and roll into a rectangular shape, between 1/8-inch and 1/4-inch thick, letting dough relax occasionally if it keeps springing back. Spread pesto on top, leaving about a 1-inch border around the edge. Top evenly with provolone cheese, prosciutto, and peppers.
3. 3 Roll up tightly in the direction that gives you the most length, ending with the seam on the bottom. Press down to flatten slightly and dust the top lightly with flour. Use a pizza wheel to cut dough lengthwise into 3 long, even strips using a pizza wheel.
4. 4 Place strips next to each other but not touching, the middle strip cut-side up and the other two cut-sides facing in. Braid them together, then curl the ends in to form a round wreath shape, tucking any loose ends under the loaf. Transfer onto the prepared baking sheet.
5. 5 Bake in the preheated oven until nicely browned, about 30 minutes. Let cool slightly and serve warm or at room temperature.

By John Mitzewich

Ingredients

• ✓ provolone cheese
• lasagna noodle
• cream cheese
• egg
• cottage cheese
• bacon
• garlic powder
• spinach

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
3. 3 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Cook spinach according to directions; drain well.
4. 4 In a bowl beat the cream cheese on medium speed with electric mixer. Add eggs and beat until fluffy. Stir in provolone cheese, cottage cheese, bacon and garlic powder. Layer half of lasagna noodles in a greased baking dish. Spread with half of cheese mixture and half of the spinach. Top with the remaining lasagna noodles, spinach and cheese.
5. 5 Cover and bake in a preheated oven for 30 minutes or until heated through.

By WIKSCOGG

Ingredients

• ✓ provolone cheese
• beef flank steak
• soy sauce
• olive oil
• steak seasoning
• bacon
• spinach
• crimini mushroom
• red bell pepper

Instructions

1. 1 Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
2. 2 Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
4. 4 Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
5. 5 Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

By ANGELSHARK

Ingredients

• ✓ provolone cheese
• ziti pasta
• onion
• ground beef
• spaghetti sauce
• sour cream
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
3. 3 Meanwhile, brown ground beef and onion in a large skillet over medium heat; stir in spaghetti sauce and simmer for 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
4. 4 Spread 1/2 of the ziti in the bottom of the prepared dish.
5. 5 Top with Provolone cheese.
6. 6 Top with sour cream.
7. 7 Add 1/2 of the meat sauce, remaining ziti, mozzarella cheese, and remaining meat sauce. Top with grated Parmesan cheese.
8. 8 Bake in the preheated oven until heated through and cheeses have melted, about 30 minutes.

By Colleen

Ingredients

• ✓ provolone cheese
• spaghetti
• parmesan cheese
• ricotta cheese
• italian seasoning
• egg white
• basil
• tomato

Instructions

1. 1 Heat oven to 350 degrees F (175 degrees C). Spray a 9x3 inch springform pan with cooking spray.
2. 2 Cook spaghetti according to package directions. Rinse with cold water, and drain.
3. 3 While spaghetti is cooking, combine Parmesan cheese, ricotta cheese, Italian seasoning, and egg whites in a large bowl. Toss with cooked spaghetti to coat.
4. 4 Press half the spaghetti mixture in bottom of prepared pan. Sprinkle with half the basil, and top with half the tomatoes and half the provolone cheese. Press remaining spaghetti mixture into pan, sprinkle with remaining basil, and top with remaining tomatoes. Place remaining provolone cheese over the top.
5. 5 Bake for 30 minutes. Let stand about 15 minutes, remove sides of pan, transfer to a serving platter. Cut into wedges to serve.

By Karen C. Greenlee

Ingredients

• ✓ provolone cheese
• mozzarella cheese
• fontina cheese
• olive oil
• green bell pepper
• green onion
• garlic
• marinara sauce
• polenta
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square casserole dish. Mix together provolone and fontina cheeses in a bowl.
2. 2 Heat oil in a saucepan over medium-high heat. Stir in bell pepper, green onions, and garlic; cook until pepper softens, about 3 minutes. Pour in marinara sauce and simmer for 5 to 7 minutes, stirring occasionally.
3. 3 Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 of the cheese mixture, and spread a thin layer of sauce over the cheese. Repeat layers twice more. Top casserole with Parmesan cheese.
4. 4 Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.

By DOCTOR KITTEN

Ingredients

• ✓ provolone cheese
• olive oil cooking spray
• chicken breast
• salt
• pepper
• prosciutto
• pesto
• cherry tomato
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
2. 2 Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
3. 3 Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Bibi

Ingredients

• ✓ provolone cheese
• water
• active dry yeast
• semolina flour
• olive oil
• salt
• cornmeal
• pizza sauce
• basil

Instructions

1. 1 Pour ⅓ cup warm water into a bowl; sprinkle yeast over top. Let stand to make sure yeast is active, 10 to 15 minutes.
2. 2 Add 1 ½ cups semolina flour, olive oil, and salt to yeast mixture; mix with your hands to form a relatively stiff dough ball, adding more water if needed to bring dough together.
3. 3 Transfer dough to a work surface; knead until smooth, about 5 minutes. Cover with the bowl; let rest for 30 minutes.
4. 4 Uncover dough; knead 3 to 4 minutes. Divide dough into 2 portions; shape each into smooth balls, using damp hands to help smooth out dough, if needed.
5. 5 Generously dust half a kitchen towel with semolina flour; place dough balls on top. Sprinkle dough ball tops with semolina flour; cover with other half of towel. Let dough rise until almost doubled in volume, about 2 hours.
6. 6 Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and sprinkle with cornmeal.
7. 7 Roll out each dough ball on a lightly floured surface into a very thin circle or oval shape.
8. 8 Combine pizza sauce and basil in a bowl; spread a thin layer of sauce over dough, leaving a 1 inch border. Scatter provolone every few inches over sauce. Fold opposite dough edges toward the middle to form a rectangle; press lightly to flatten slightly. Repeat spreading sauce and scattering provolone over dough.
9. 9 Fold each end toward the center to make a square shape. Spread with a thin layer of sauce and scatter pieces of cheese on one half. Fold in half, overlapping the edge by about 1 inch. Transfer to the prepared baking sheet. Repeat filling and folding (Steps 8 and 9) with remaining dough, sauce, and cheese.
10. 10 Bake in the preheated oven until very well browned, 16 to 18 minutes. Some spots may get charred, but this is fine and desirable, since scacce are traditionally cooked in very hot wood-fired ovens. Let rest before slicing and serving, 15 minutes.

By John Mitzewich

Ingredients

• ✓ provolone cheese
• chicken breast
• olive oil
• salt
• black pepper
• spinach
• prosciutto
• parmesan cheese
• white wine

Instructions

1. 1 Brush each chicken cutlet with olive oil and season with salt and pepper.
2. 2 Squeeze excess water out of the frozen spinach, then season with olive oil, salt, and pepper.
3. 3 Place 1 piece of prosciutto, 1 piece of provolone, and a thin layer of spinach on each chicken cutlet. Then sprinkle Parmesan over the tops.
4. 4 Beginning at the short, tapered end, roll up each chicken cutlet, and secure with a toothpick.
5. 5 Heat 2 tablespoons olive oil in a large skillet over medium heat. Place chicken in the skillet, then pour in wine. Cook, turning the chicken, until the wine evaporates, and the chicken is cooked through and its juices run clear, about 20 minutes.

By crystalhowey1981

Ingredients

• ✓ provolone cheese
• zucchini
• olive oil
• olive oil
• garlic
• spaghetti
• basil
• salt
• black pepper

Instructions

1. 1 Place zucchini slices on a plate and let dry for 1 hour.
2. 2 Heat 1/2 cup oil in a skillet over medium heat. Working in batches, add zucchini slices and deep fry until brown, 10 to 15 minutes per batch. Drain on paper towels and allow to cool, then mash 1/3 of the fried zucchini.
3. 3 Heat 3 tablespoons olive oil in a large saucepan over low heat. Add garlic cloves; watch carefully and simmer until cloves are a light golden brown and oil is infused with garlic flavor, 15 to 20 minutes. Stir in mashed zucchini, then add zucchini slices.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti, reserving some cooking water.
5. 5 Add spaghetti and provolone cheese to the saucepan. Toss with zucchini and add hot pasta water until the sauce becomes creamy. Mix in basil and season with salt and pepper.

By luv2cook

Ingredients

• ✓ provolone cheese
• artichoke heart
• garlic
• olive oil
• sandwich roll
• roasted red pepper
• arugula
• spring mix
• hard salami
• pepperoncini pepper
• black olive
• red onion

Instructions

1. 1 In a food processor or blender, combine the artichoke hearts, garlic and olive oil. Process until smooth. Season with salt and pepper to taste.
2. 2 Slice the sandwich rolls in half lengthwise, and pull out most of the soft bread from the top and bottom. Spread the artichoke paste onto each side of each roll. Place layers of red peppers, arugula, salami, provolone cheese, pepperoncini, olives and onion into the rolls. Press sandwiches together, and wrap tightly in aluminum foil.
3. 3 Place sandwiches in the refrigerator, and place something heavy on top. It helps to place a plate on top, then place cans or any weighted containers on top. I used cottage cheese. Chill for up to 3 hours. Unwrap, cut in half and enjoy.

By Cynthia Feldman

Ingredients

• ✓ provolone cheese
• chicken breast
• salt
• black pepper
• butter
• garlic crouton
• all-purpose flour
• egg
• olive oil
• giardiniera
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pound chicken breasts with a meat mallet to an even 1/4-inch to 1/2-inch thickness. Season with salt and pepper on both sides.
3. 3 Pulse croutons in a food processor until finely crushed. Place crouton crumbs, flour, and beaten eggs into 3 separate shallow dishes.
4. 4 Dip each pounded chicken breast into flour, shaking off excess. Dip into eggs, letting any excess drip off, then press into crouton crumbs to coat.
5. 5 Heat olive oil in a large oven-proof skillet over medium heat. Fry chicken in hot oil for 2 minutes. Flip and fry for 2 more minutes. Remove from heat. Top each breast with 2 tablespoons giardiniera and 1 cheese slice.
6. 6 Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with parsley to serve.

By France Cevallos

Ingredients

• ✓ provolone cheese
• penne pasta
• bacon
• chicken thigh
• garlic salt
• herbes de provence
• butter
• all-purpose flour
• milk
• fontina cheese
• parmesan cheese
• sun-dried tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
3. 3 Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
4. 4 Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.

By thedailygourmet

Ingredients

• ✓ provolone cheese
• turkey sausage
• olive oil
• bread dough
• egg
• mozzarella cheese
• ham
• salami
• pepperoni
• ricotta cheese
• parmesan cheese
• water

Instructions

1. 1 Cook and stir Italian sausage in a skillet over medium heat until browned and crumbly, 5 to 8 minutes. Drain excess grease; set sausage aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Oil the bottom and sides of a 10-inch springform pan with olive oil.
3. 3 Cut 1/3 of the dough off the loaf and set aside under a cloth. Form the remaining dough into a ball; roll ball on a floured work surface into a 14-inch circle. Press circle into the bottom and up the sides of the prepared pan; excess dough will hang over the edges.
4. 4 Whisk 8 eggs in a 2-cup liquid measure.
5. 5 Working with only 1/2 of the ingredients at a time, make layers in the pan in the following order: sausage, mozzarella, ham, provolone, salami, pepperoni, ricotta, and Parmesan. Pour in 1/2 of the beaten eggs. Repeat layers once more, starting with sausage and ending with Parmesan. Pour remaining beaten eggs over top.
6. 6 Roll out remaining bread dough into a 12-inch circle. Place over the pie to form a top crust. Roll and pinch any overhanging bottom crust over top crust to seal in the filling.
7. 7 Beat remaining egg and water in a small bowl. Brush egg wash over top crust.
8. 8 Bake in the preheated oven until the crust is golden brown and the filling is set, 50 to 60 minutes. A toothpick inserted into the middle of the crust should come out without any raw egg.
9. 9 Remove from the oven and cool in the pan for at least 25 minutes, then release the spring and remove from the pan. Transfer to a serving platter and cut into wedges for serving.

By Brandi Rose

Ingredients

• ✓ provolone cheese
• cooking spray
• ground beef
• ground pork
• spaghetti sauce
• brown sugar
• cottage cheese
• blue cheese
• parmesan cheese
• egg
• oregano
• lasagna noodle
• cheddar cheese

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Coat a 9x5-inch loaf pan with cooking spray. Line a baking sheet with aluminum foil.
2. 2 Heat a large skillet over medium-high heat. Add beef and pork; cook, breaking up meat with a wooden spoon, until brown and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce and brown sugar; stir until well blended. Set aside.
3. 3 Combine cottage cheese, blue cheese, Parmesan cheese, egg, and oregano in a bowl.
4. 4 Spread 1 inch sauce in the bottom of the prepared loaf pan. Break and arrange 2 lasagna noodles to fit length of the pan, slightly overlapping. Spread 1/2 cottage cheese mixture on top noodle layer; layer 3 overlapping slices provolone on top cottage cheese mixture. Sprinkle 1/2 Cheddar cheese on top provolone. Repeat layering with remaining sauce, noodles, cottage cheese mixture, provolone, and Cheddar cheese, ending with a sauce layer.
5. 5 Place loaf pan on the prepared baking sheet; cover loosely with aluminum foil.
6. 6 Bake in the preheated oven until bubbling and cooked through, about 1 ½ hours. Set aside before slicing, about 15 minutes.

By Ginny Maziarka

Ingredients

• ✓ provolone cheese
• olive oil
• red onion
• ground beef
• bacon
• white wine
• tomato
• tomato paste
• white sugar
• salt
• rotini pasta
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Heat olive oil in a skillet over low heat. Add onions and cook slowly until moisture has evaporated but onions are not dark brown, about 5 minutes. Add ground beef and bacon. Increase heat to medium-high and cook, stirring frequently, until meat is browned and crumbly, 5 to 7 minutes.
2. 2 Pour wine into the skillet and cook until evaporated, 1 to 3 minutes. Add chopped tomatoes and tomato paste. Fill tomato paste can with water and pour in. Reduce heat to a simmer and cook sauce, uncovered, until oil no longer appears on the surface, about 30 minutes. Add sugar and salt; cook and stir until dissolved, about 3 minutes more.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook the rotini pasta at a boil for about 5 minutes; drain and rinse with cold water. Return pasta to the pot and add a splash of olive oil to prevent sticking.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
5. 5 Add about 1 cup sauce and 2 tablespoons Parmesan cheese to the pot with the cooked pasta.
6. 6 Spoon a thin layer of pasta into each prepared baking dish. Top each with a thin layer of provolone and mozzarella cheeses. Add sauce. Repeat layers with remaining pasta, cheeses, and sauce; finish with a sprinkle of Parmesan cheese.
7. 7 Bake in the preheated oven until hot and melted, 30 to 45 minutes.

By MKK

Ingredients

• ✓ provolone cheese
• chicken breast
• salt
• black pepper
• egg
• panko bread crumb
• parmesan cheese
• all-purpose flour
• olive oil
• tomato sauce
• mozzarella
• basil
• olive oil

Instructions

1. 1 Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
3. 3 Season chicken thoroughly with salt and pepper. Using a sifter or strainer, sprinkle flour over chicken breasts, evenly coating both sides.
4. 4 Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside. Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
5. 5 Heat 1/2 inch of olive oil in a large skillet over medium-high heat until it begins to shimmer. Cook chicken in batches, so you do not overcrowd the pan, until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
6. 6 Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.
7. 7 Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken rest briefly before serving.

By John Mitzewich

Ingredients

• ✓ provolone cheese
• penne pasta
• turkey sausage
• butter
• garlic
• red pepper flakes
• flour
• milk
• heavy cream
• pasta water
• mozzarella cheese
• fontina cheese
• parmesan cheese
• sun-dried tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until penne start to get tender, about 8 minutes. Drain and reserve 1/4 cup pasta water.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Meanwhile, cook Italian sausage in a heavy skillet over medium-high heat until brown and crumbly, about 5 minutes. Transfer to a paper towel lined plate.
4. 4 Melt butter in a skillet over medium heat. Sauté minced garlic and red pepper flakes until garlic is fragrant, 30 to 45 seconds. Sprinkle flour over mixture and stir to combine, making sure there are no lumps.
5. 5 Pour in milk, cream, and reserved pasta water. Mix mozzarella, provolone, Fontina, and Parmesan cheeses in a bowl and stir in about 4/5th of the cheese mixture. Stir to combine. Add penne, cooked Italian sausage, and julienned sun dried tomatoes to the cheese sauce. Mix to combine and pour into an 8x8 inch casserole dish. Sprinkle with remaining cheese mixture.
6. 6 Bake in the preheated oven until cheese is melted and lightly browned, about 25 minutes.

By thedailygourmet

Ingredients

• ✓ provolone cheese
• spinach
• chicken breast
• egg
• water
• puff pastry
• butter
• garlic
• lemon juice
• mayonnaise
• parmesan cheese
• thyme
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place spinach in a microwave-safe bowl. Cover and microwave on medium power for 6 minutes. Remove cover and stir. Remove to a strainer and let cool.
3. 3 While the spinach is cooking, butterfly the chicken without cutting all the way through. Whisk egg and water together in a small bowl. Unfold pastry sheet and cut down the folds to make 3 equal pieces.
4. 4 Melt butter in a large skillet over medium heat and add chicken. Saute until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. Remove to a plate.
5. 5 Squeeze spinach to remove excess water. Combine spinach with garlic, lemon juice, mayonnaise, Parmesan cheese, thyme, salt, and pepper; mix well.
6. 6 Put 1/3 of the spinach mixture in each open chicken breast and top with a 1 slice of provolone cheese. Fold the top of each chicken breast in order to sandwich the spinach and cheese in between. Place each chicken breast on a piece of puff pastry; wrap the pastry around the breast and tuck underneath to seal. Transfer to the prepared baking sheet and brush with egg wash.
7. 7 Bake in the preheated oven until pastry is golden brown, about 30 minutes.

By L Glenn Harvey

Ingredients

• ✓ provolone cheese
• ziti pasta
• ground beef
• onion
• garlic
• spaghetti sauce
• olive oil
• spinach
• ricotta cheese
• parmesan cheese
• salt
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
3. 3 Meanwhile, heat a large skillet over medium heat. Cook and stir ground beef, onion, and 1/2 of the garlic in the hot skillet until beef is until browned and onion is wilted, 5 to 7 minutes. Add spaghetti sauce and simmer for 15 minutes.
4. 4 While meat sauce is simmering, heat olive oil in a medium skillet over medium heat. Add remaining garlic and cook until fragrant, about 1 minute. Add spinach and cook, tossing occasionally, until wilted, about 2 minutes. Remove from heat.
5. 5 Mix together ricotta cheese, 1/4 cup Parmesan cheese, and wilted spinach in a large bowl until well combined. Season with salt.
6. 6 Place 1/2 of the ziti in the bottom of a 9x13-inch baking dish and layer with 1/2 of the meat sauce. Spread provolone cheese on top to form a flat surface. Spread spinach mixture over the top, then cover with remaining ziti and meat sauce. Top with 2 tablespoons Parmesan and sprinkle mozzarella over top.
7. 7 Bake in the preheated oven for 30 minutes. Remove from the oven and let firm up for at least 10 minutes before serving.

By Steven M,

Ingredients

• ✓ provolone cheese
• chicken breast
• salad dressing
• all-purpose flour
• baking powder
• milk
• egg
• bread crumb
• butter
• prosciutto
• marinara sauce
• canola oil
• mozzarella cheese
• sub roll
• parmesan cheese

Instructions

1. 1 Slice each chicken breast down the center to make 4 cutlets. Place each between 2 pieces of plastic wrap and pound to about 1/2 inch thinness with a meat mallet.
2. 2 Marinate chicken breasts in Italian dressing in the refrigerator overnight.
3. 3 Remove chicken to bring to room temperature 1 hour before cooking.
4. 4 Combine flour and baking powder in one bowl, milk and egg in another bowl, and bread crumbs in a third bowl. Set aside.
5. 5 Heat 1 tablespoon butter in a pan over medium heat. Cook prosciutto in the hot butter until it starts to brown, about 5 minutes. Transfer to a paper towel-lined plate.
6. 6 Bring marinara sauce to a simmer in a saucepan.
7. 7 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 450 degrees F (230 degrees C).
8. 8 Lay chicken cutlets out flat. Line 1/4 of mozzarella cheese down the center of each and sprinkle 1/4 of prosciutto over cheese. Fold cutlets in half over the stuffing and secure edges together with toothpicks.
9. 9 Dunk rolled chicken into the flour mixture, then egg mixture, and finally bread crumbs.
10. 10 Drop chicken into the preheated fryer and cook until crumbs are golden brown, chicken floats, and is no longer pink in the center, 6 to 7 minutes. Transfer to a paper towel-lined plate to let grease run off.
11. 11 Cut sub rolls down the centers and spread remaining butter into interiors. Assemble sandwiches in the following manner: bottom sub half, chicken cutlet, marinara, provolone cheese, Parmesan cheese, and top sub half. Transfer subs to a baking pan.
12. 12 Toast in the preheated oven until bread is crisp and cheeses are melted, about 2 minutes. Serve hot.

By Brian Genest

Ingredients

• ✓ provolone cheese
• broccoli
• manicotti shell
• garlic
• ricotta cheese
• parmigiano-reggiano cheese
• egg
• kosher salt
• cayenne pepper
• black pepper
• nutmeg
• marinara sauce
• water
• turkey sausage
• parsley

Instructions

1. 1 Bring a pot of generously salted water to a boil.
2. 2 Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
3. 3 Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
4. 4 Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
5. 5 Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
6. 6 Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
7. 7 Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
8. 8 Preheat the oven to 375 degrees F (190 degrees C).
9. 9 Bring tomato sauce and water to a simmer over medium-high heat.
10. 10 Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
11. 11 Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
12. 12 Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
13. 13 Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
14. 14 Garnish with parsley and let sit for 10 minutes.
15. 15 Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.

By John Mitzewich

Ingredients

• ✓ provolone cheese
• ziti pasta
• olive oil
• onion
• rosemary
• garlic
• ground beef
• ground pork sausage
• spaghetti sauce
• salt
• sour cream
• cottage cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. 2 Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
3. 3 Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.
5. 5 Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

By SETHALLEN

Ingredients

• ✓ provolone cheese
• bacon
• onion
• tomato sauce
• italian seasoning
• fennel seed
• oregano
• sausage
• ricotta cheese
• milk
• egg
• parsley
• oregano
• lasagna noodle
• mozzarella cheese

Instructions

1. 1 Make the sauce: Brown bacon and onion in a large pan over medium heat until bacon is crisp and onion is translucent, 7 to 9 minutes. Stir in tomato sauce, Italian seasoning, fennel seed, and oregano. Reduce the heat to low, cover, and simmer until thick, 4 to 6 hours.
2. 2 Cook the sausage: When the sauce is almost ready, brown sausage links in a large skillet. Drain on paper towels and cut into 1-inch pieces.
3. 3 Make the lasagna: Mix ricotta cheese, milk, eggs, parsley, and oregano together in a medium bowl.
4. 4 Spread 1 cup sauce over the bottom of a 9x13-inch pan. Layer with 1/3 of the lasagna noodles, 1/2 of the ricotta mixture, 1/2 of the sausage pieces, 2 cups mozzarella, 4 slices provolone, and 1/3 of the sauce. Repeat layers once more, then top with remaining noodles. Spread remaining sauce over noodles and sprinkle with remaining mozzarella.
5. 5 Bake in the preheated oven for 1 1/2 hours.

By ItalianKitty

Ingredients

• ✓ provolone cheese
• parmigiano-reggiano cheese
• bread crumb
• olive oil
• onion
• tomato puree
• vegetable broth
• pea
• basil
• oregano
• thyme
• garlic
• black pepper
• red pepper flakes
• short-grain white rice
• water

Instructions

1. 1 Mix Parmigiano-Reggiano cheese and bread crumbs together in a bowl; set aside.
2. 2 Heat olive oil in a Dutch oven over medium heat. Add onion and sauté until tender and translucent, about 8 minutes. Add tomato purée, vegetable broth, peas, basil, oregano, thyme, garlic, pepper, and red pepper flakes. Stir, bring to a simmer, and cook for 5 minutes. Add rice and mix well. Cover and simmer, adding a bit of water if necessary to keep rice from sticking to the bottom, until tender, about 18 minutes.
3. 3 While the rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
4. 4 Remove the Dutch oven from the stove and gently stir in provolone cheese. Sprinkle reserved bread crumb mixture on top.
5. 5 Bake in the preheated oven until bubbly and browned on top, about 15 minutes.

By Buckwheat Queen

Ingredients

• ✓ provolone cheese
• olive oil
• onion
• garlic
• ground beef
• garlic powder
• sausage flavored spaghetti sauce
• tomato sauce
• oregano
• mozzarella cheese
• ricotta cheese
• milk
• egg
• oregano
• lasagna noodle
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Make the sauce: Heat oil in a large saucepan over medium-high heat. Add onion and garlic; cook and stir until translucent, about 5 minutes. Add ground beef and garlic powder; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce, tomato sauce, and oregano; cover and simmer for 15 to 20 minutes.
3. 3 Make the lasagna: Mix mozzarella and provolone together in a medium bowl. Mix ricotta, milk, eggs, and oregano together in another bowl.
4. 4 Ladle sauce (just enough to cover) into the bottom of a 9x13-inch baking dish. Layer sauce with three lasagna noodles, more sauce, ricotta mixture, and mozzarella mixture; repeat once more using all of remaining cheese mixtures. Layer with remaining three lasagna noodles and remaining sauce, then sprinkle Parmesan over top.
5. 5 Cover and bake in the preheated oven for 30 minutes. Uncover and continue to bake until cheese is melted and top is golden, about 15 minutes longer.

By ALYSIAB

Ingredients

• ✓ provolone cheese
• italian seasoning
• parmesan cheese
• mushroom
• onion
• green bell pepper
• vegetable oil
• ham
• pepperoni
• black pepper
• garlic powder
• oregano
• parsley
• vegetable oil
• parmesan cheese
• egg yolk
• bread dough

Instructions

1. 1 Place thawed bread dough in a bowl in a warm area; let rise until doubled in size, 30 to 60 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
3. 3 Spread dough into a large rectangle on the prepared baking sheet.
4. 4 Combine egg yolks, 2 tablespoons Parmesan cheese, 2 tablespoons vegetable oil, parsley, oregano, garlic powder, and black pepper in a bowl; spread mixture onto dough. Top with pepperoni, ham, and provolone.
5. 5 Heat 2 teaspoons vegetable oil in a skillet over medium heat. Add bell pepper, onion, and mushrooms; cook and stir until tender, 5 to 10 minutes. Spoon over provolone layer.
6. 6 Roll dough around filling; place stromboli, seam side-down, onto the baking sheet. Beat egg whites in a small bowl; brush on stromboli top. Sprinkle with 1 teaspoon Parmesan cheese and Italian seasoning.
7. 7 Bake in the preheated oven until dough is golden brown, 30 to 40 minutes.

By Christine Sickeri

Ingredients

• ✓ provolone cheese
• black pepper
• flat-leaf parsley
• egg
• parmesan cheese
• mozzarella cheese
• ricotta cheese
• ziti pasta
• red pepper flakes
• sugar
• basil
• italian seasoning
• garlic
• onion
• tomato
• tomato sauce
• ground beef
• mild sausage

Instructions

1. 1 Heat a large pot over medium-high heat. Cook and stir sausage and ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add tomato sauce, whole tomatoes with juice, onion, garlic, Italian seasoning, basil, sugar, and red pepper flakes; bring to a simmer. Reduce heat to medium-low and simmer for 30 minutes to 1 hour. Turn off the heat. Transfer 3 cups sauce to a bowl and leave remaining sauce in the pot; allow to cool while you prepare ziti.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain ziti and rinse under cool water to stop it from cooking.
4. 4 Combine ricotta, 2 cups mozzarella, Parmesan, egg, 2 tablespoon parsley, and pepper in a bowl; stir together with a few turns but do not mix completely. Pour drained ziti into the bowl and toss until slightly combined with large lumps. Add the reserved 3 cups meat sauce and toss to combine.
5. 5 Place 1/2 of the pasta mixture into a 9x13-inch casserole dish. Spoon 1/2 of the remaining sauce over top, layer with 6 slices of provolone and 1 cup mozzarella. Repeat layers: pasta mixture, remaining sauce, 6 slices provolone, and 1 cup mozzarella. Cover with foil.
6. 6 Place on a baking sheet and bake in the preheated oven until bubbling, 30 to 40 minutes. Remove foil and bake until cheese is fully melted and slightly browned, 5 to 10 more minutes. Remove from the oven and sprinkle with parsley. Let stand 5 minutes before serving.

By Bridget

Ingredients

• ✓ provolone cheese
• marinara sauce
• parmesan cheese
• heavy cream
• basil pesto sauce
• garlic
• olive oil
• water
• black pepper
• salt
• parsley
• egg
• parmesan cheese
• mozzarella cheese
• ricotta cheese
• salt
• olive oil
• egg
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 To prepare ravioli dough: Mound flour on a work surface and form a well in the center. Add eggs, olive oil, and ½ teaspoon salt to the well and beat together with a fork.
3. 3 Using a fork or your fingers, gradually mix egg mixture into flour, working from the center out and using your other hand to keep the flour mound steady until a thick paste forms. Using your hands, press in remaining flour until a shaggy dough forms.
4. 4 Knead dough until smooth and elastic, 8 to 10 minutes. (Dough should have consistency of modeling clay and bounce back when poked). Wrap dough in plastic wrap and let stand at room temperature for at least 30 minutes or up to 2 hours.
5. 5 While dough is resting, prepare the ravioli filling: Stir ricotta cheese, mozzarella cheese, provolone cheese, parmesan, egg, parsley, ¼ teaspoon salt, and pepper until well combined. Set the filling aside.
6. 6 Divide dough into 4 even portions; wrap each portion in plastic wrap. Working with one portion at a time, flatten dough to about 1/32-inch thickness. Roll the dough through a pasta machine at the widest setting. Fold the dough in thirds (like a letter), then run it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more. Continue rolling the pasta twice through each consecutively smaller setting until dough is thin enough for you to see the outline of your hand through it. (Alternatively, if you do not have a pasta machine, roll dough with a rolling pin on a lightly floured work surface until dough is thin enough to see the outline of your hand through it, about 1/32-inch thickness).
7. 7 Cut dough sheet in half crosswise. On one half of the dough sheet, drop teaspoonfuls of ravioli filling 1-inch apart. Using your fingertip or a pastry brush, lightly brush dough with water around filling.
8. 8 Place second half of the dough sheet over the top and use your fingers to press around each portion of filling to press out any air and make the seal as airtight as possible.
9. 9 Using a sharp knife or pizza wheel, cut between the mounds to form squares (about 2- to 2 ½-inches each). Transfer ravioli to a baking sheet lightly dusted with flour. Repeat rolling and shaping process with remaining 3 dough portions.
10. 10 To prepare the sauce: Heat olive oil in a large skillet over medium heat. Stir in garlic and pesto sauce and cook, stirring constantly, until fragrant, about 1 minute. Stir in heavy cream; increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. Whisk in Parmesan cheese until melted. Remove from the heat and keep warm.
11. 11 Meanwhile, warm marinara sauce in a small saucepan over medium-low, stirring occasionally, until heated through, about 5 minutes.
12. 12 Bring a large pot of salted water to a rolling boil over high heat. Working in batches, add ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 6 minutes. Drain well.
13. 13 To serve, divide ravioli between four warmed serving bowls. Drizzle marinara sauce on top, followed by cream sauce.

By Callie1025