20 Creamy Provolone Cheese Recipes for Cheesy Lovers

Calling all cheese enthusiasts! If you’re obsessed with the rich, melty goodness of provolone, we’ve got a treat for you. From gooey grilled cheeses to creamy pasta bakes, these 20 indulgent recipes are pure comfort food magic. Whether you need a quick weeknight dinner or a showstopping dish for your next gathering, get ready to fall in love with provolone all over again. Let’s dive into the cheesy deliciousness!

Provolone Stuffed Meatballs

These juicy meatballs hide a gooey surprise inside—melty provolone cheese that takes comfort food to the next level.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 4 oz provolone cheese, cut into 1/2-inch cubes
• 2 tbsp olive oil
• 1 cup marinara sauce (for serving)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with hands until just combined.
3. Shape into 12 equal balls, pressing a provolone cube into the center of each and sealing the meat around it.
4. Heat 2 tbsp olive oil in a large skillet over medium-high. Brown meatballs in batches for 2 minutes per side, then transfer to the baking sheet.
5. Bake for 12–15 minutes until internal temperature reaches 160°F. Rest 5 minutes before serving with warmed marinara sauce.

The magic happens when you cut into these—the molten provolone center makes every bite irresistibly rich. Perfect for impressing weeknight diners or game-day spreads!

Tip: Freeze unbaked stuffed meatballs on a tray before transferring to a bag for up to 3 months. Bake straight from frozen, adding 5–7 extra minutes.

Creamy Provolone Mac and Cheese

This ultra-creamy mac and cheese gets a nutty, melty upgrade with provolone—perfect for when you want classic comfort with a little extra sophistication.

Ingredients

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1 1/2 cups shredded provolone cheese

Instructions

1. Cook macaroni according to package directions until al dente. Drain and set aside.
2. In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Slowly pour in milk, whisking constantly until smooth.
3. Add garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Simmer for 3–4 minutes, stirring often, until thickened.
4. Reduce heat to low. Stir in cheddar and provolone cheeses until fully melted. Fold in cooked macaroni until evenly coated.
5. Serve immediately, garnished with extra provolone if desired. The smoked paprika adds a subtle depth that balances the provolone’s richness beautifully.

Tip: For a crispy top, broil individual servings in oven-safe bowls for 2–3 minutes.

Provolone and Spinach Stuffed Chicken

This elegant yet easy stuffed chicken is packed with melty provolone and garlicky spinach—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil
• 2 cups fresh baby spinach, roughly chopped
• 2 cloves garlic, minced
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 4 slices provolone cheese (about 1 oz each)
• 1/2 cup Italian-style breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp dried Italian seasoning

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add spinach, garlic, 1/4 tsp salt, black pepper, and red pepper flakes (if using). Sauté for 2 minutes until spinach wilts. Remove from heat.
3. Cut a horizontal pocket into each chicken breast, leaving edges intact. Stuff each with 1 slice provolone and a quarter of the spinach mixture. Secure with toothpicks.
4. In a shallow dish, mix breadcrumbs, Parmesan, Italian seasoning, and remaining 1/4 tsp salt. Press stuffed chicken into the mixture to coat evenly.
5. Bake for 25 minutes until chicken reaches 165°F and the crust is golden. Let rest 5 minutes before serving.

The contrast of crispy herbed crust and gooey cheese filling makes every bite irresistible—plus, the spinach keeps it light and fresh.

Tip: For extra browning, broil for the last 2 minutes (watch closely!).

Grilled Provolone and Ham Sandwich

This melty, savory sandwich is a lunchtime hero—crispy on the outside, gooey on the inside, and ready in just 15 minutes.

Ingredients

• 2 slices sourdough bread
• 1 tbsp Dijon mustard
• 2 oz thinly sliced deli ham
• 3 oz sliced provolone cheese
• 1 tbsp unsalted butter, softened
• 1 tsp honey (optional)

Instructions

1. Spread 1 tbsp Dijon mustard on one slice of bread. Drizzle with 1 tsp honey (if using), then layer with ham and provolone. Top with the second bread slice.
2. Butter the outsides of the sandwich with 1 tbsp softened butter.
3. Heat a skillet over medium-low heat. Cook the sandwich for 3–4 minutes per side, pressing lightly with a spatula, until the bread is golden and the cheese melts.

The honey’s subtle sweetness cuts through the salty ham and sharp provolone, making every bite perfectly balanced.

Tip: For extra crunch, grill the bread in mayo instead of butter—it browns more evenly!

Provolone Cheese and Sausage Stromboli

This cheesy, meaty stromboli is a crowd-pleaser—crispy on the outside, gooey on the inside, and packed with flavor in every bite.

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 1/2 lb Italian sausage, casings removed
• 1 cup shredded provolone cheese
• 1/4 cup marinara sauce, plus extra for serving
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 tbsp olive oil
• 1 tbsp grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook the Italian sausage until browned, breaking it into crumbles, about 5–7 minutes. Drain excess grease.
3. Roll out the pizza dough into a 12×10-inch rectangle. Spread 1/4 cup marinara sauce evenly over the dough, leaving a 1-inch border. Sprinkle with 1/2 tsp garlic powder and 1/2 tsp dried oregano.
4. Layer the cooked sausage and shredded provolone cheese over the sauce. Tightly roll the dough lengthwise, sealing the edges by pinching them together. Place seam-side down on the baking sheet.
5. Brush the stromboli with 1 tbsp olive oil and sprinkle with 1 tbsp grated Parmesan. Cut 3–4 small slits on top to vent steam.
6. Bake for 20–25 minutes until golden brown and crisp. Let rest 5 minutes before slicing. Serve with extra marinara for dipping.

The contrast of the crispy crust with the melty provolone and savory sausage makes this stromboli irresistible—perfect for game day or a cozy weeknight dinner.

Tip: For extra crunch, brush the stromboli with melted butter instead of olive oil before baking.

Baked Provolone and Mushroom Risotto

This creamy, cheesy risotto skips the constant stirring and bakes to perfection—ideal for a fuss-free dinner that still feels indulgent.

Ingredients

• 1 ½ cups Arborio rice
• 8 oz cremini mushrooms, sliced
• 4 cups low-sodium chicken broth, warmed
• 1 cup shredded provolone cheese
• ½ cup grated Parmesan cheese
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp dried thyme

Instructions

1. Preheat oven to 375°F. In a large oven-safe skillet, heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the garlic and mushrooms, cooking for 5 minutes until mushrooms release their juices.
2. Add the Arborio rice, stirring to coat in the butter and oil. Toast for 1 minute, then pour in the warmed chicken broth, ½ tsp salt, ¼ tsp black pepper, and ¼ tsp thyme. Bring to a simmer, then cover tightly with foil or a lid.
3. Transfer the skillet to the oven and bake for 25 minutes, until the liquid is absorbed and rice is tender.
4. Remove from oven and stir in the remaining 2 tbsp butter, provolone, and Parmesan until melted and creamy. Let stand for 5 minutes before serving.

The baked method gives this risotto a luscious texture without the arm workout, while the provolone adds a smoky depth you won’t get from typical Parmesan alone.

Tip: For extra richness, drizzle with truffle oil just before serving.

Provolone and Roasted Red Pepper Panini

This melty, savory panini is a lunchtime hero—packed with smoky roasted peppers, gooey provolone, and a garlicky mayo spread for extra oomph.

Ingredients:

• 2 ciabatta rolls (or 4 slices sourdough bread)
• 1/2 cup jarred roasted red peppers, drained and patted dry
• 4 slices provolone cheese (about 3 oz)
• 2 tbsp mayonnaise
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1 tbsp unsalted butter, softened

Instructions:

1. In a small bowl, mix 2 tbsp mayonnaise, 1/2 tsp garlic powder, and 1/4 tsp dried oregano. Spread evenly on the cut sides of the ciabatta rolls.
2. Layer provolone slices and roasted red peppers on the bottom halves of the rolls. Close the sandwiches and lightly butter the outsides with 1 tbsp softened butter.
3. Heat a skillet or panini press over medium heat. Cook the sandwiches for 3–4 minutes per side, pressing down gently, until the bread is golden and the cheese is melted (if using a press, cook for 5 minutes total).

The garlicky mayo seeps into the bread as it cooks, creating a crispy, flavor-packed crust that’s just as good as your favorite deli’s version.

Tip: For extra crunch, grill the peppers in the skillet for 1 minute before assembling—it amps up their smoky sweetness!

Provolone Cheese and Bacon Quiche

This rich, smoky quiche balances creamy provolone with crispy bacon—perfect for brunch or a hearty weeknight dinner.

Ingredients:

• 1 refrigerated pie crust (9-inch)
• 6 slices bacon, chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 1/2 cups shredded provolone cheese
• 2 green onions, thinly sliced

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork and blind bake for 10 minutes. Set aside.
2. In a skillet over medium heat, cook the chopped bacon until crispy, about 8 minutes. Drain on paper towels.
3. In a bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and garlic powder until smooth.
4. Sprinkle half the provolone cheese over the pre-baked crust, followed by the bacon and green onions. Pour the egg mixture over the top, then sprinkle with remaining cheese.
5. Bake at 375°F for 35–40 minutes, until the center is set and the top is golden. Let cool 10 minutes before slicing.

The provolone melts into a velvety layer, while the bacon adds a salty crunch—no need for a fussy custard base!

Tip: For extra flavor, brush the pre-baked crust with a thin layer of Dijon mustard before adding the fillings.

Provolone and Caramelized Onion Pizza

Sweet, slow-cooked onions and melty provolone cheese make this pizza a cozy weeknight winner—no fancy skills required.

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 2 tbsp olive oil, divided
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded provolone cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh thyme (or 1 tsp dried)

Instructions

1. Preheat oven to 475°F. Heat 1 tbsp olive oil in a skillet over medium-low. Add onions, sugar, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, for 25 minutes until deeply golden.
2. Roll out dough on a floured surface to a 12-inch round. Transfer to a greased baking sheet and brush with remaining 1 tbsp olive oil.
3. Spread caramelized onions evenly over dough, then top with provolone and Parmesan. Sprinkle with thyme.
4. Bake for 12–15 minutes until crust is crisp and cheese bubbles. Let cool 2 minutes before slicing.

The magic here? Letting the onions cook low and slow—they turn jammy and sweet, balancing the sharp provolone perfectly.

Tip: For extra crunch, pre-bake the naked dough for 3 minutes before adding toppings.

Provolone Cheese and Broccoli Casserole

This creamy, cheesy casserole is comfort food at its finest—tender broccoli and gooey provolone come together in a dish that’s as easy as it is satisfying.

Ingredients

• 4 cups fresh broccoli florets (about 1 large head)
• 2 cups shredded provolone cheese, divided
• 1 cup heavy cream
• 2 large eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter (for greasing)

Instructions

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish with 1 tbsp butter.
2. Steam broccoli florets for 3–4 minutes until bright green and slightly tender. Drain well and spread evenly in the prepared dish.
3. In a bowl, whisk together 1 cup heavy cream, 2 beaten eggs, 1/2 cup Parmesan, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over the broccoli.
4. Sprinkle 1 1/2 cups shredded provolone cheese evenly over the mixture.
5. Bake for 25–30 minutes until the top is bubbly and golden. Remove from oven and let rest 5 minutes before serving.

The magic here? The provolone melts into a silky blanket over the broccoli, while the Parmesan adds a salty crunch to every bite.

Tip: For extra richness, swap half the provolone with sharp cheddar—the tangy contrast is irresistible!

Provolone and Pesto Stuffed Shells

These cheesy, herby stuffed shells are like a cozy hug in pasta form—perfect for impressing guests or treating yourself to a little indulgence.

Ingredients

• 20 jumbo pasta shells
• 1 (15 oz) container ricotta cheese
• 1 cup shredded provolone cheese, divided
• 1/4 cup grated Parmesan cheese
• 1/3 cup prepared basil pesto
• 1 large egg, lightly beaten
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain, toss with 1 tbsp olive oil, and set aside.
2. In a bowl, mix ricotta, 3/4 cup provolone, Parmesan, pesto, egg, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Spread 1 cup marinara sauce in the bottom of a 9×13″ baking dish. Spoon filling into each shell (about 1 heaping tbsp per shell) and arrange seam-side up in the dish.
4. Top with remaining 1 cup marinara and sprinkle with remaining 1/4 cup provolone. Cover with foil and bake for 20 minutes, then uncover and bake 10 more minutes until bubbly.

The melted provolone forms a golden crust, while the pesto keeps the ricotta filling bright and fresh—no one will guess how simple it is!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Provolone Cheese and Tomato Tart

This savory tart is a showstopper with its melty provolone, juicy tomatoes, and buttery crust—perfect for brunch or a light dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp Dijon mustard
• 8 oz provolone cheese, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh basil, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet and prick all over with a fork.
2. Spread the Dijon mustard evenly over the pastry, leaving a 1-inch border. Layer the provolone cheese on top, then arrange the tomato slices in overlapping rows.
3. Drizzle the olive oil over the tomatoes, then sprinkle evenly with oregano, garlic powder, salt, and black pepper.
4. Bake for 25–30 minutes until the crust is golden and the cheese is bubbly. Let cool for 5 minutes, then garnish with fresh basil.

The tangy mustard cuts through the richness of the cheese, while the tomatoes add a bright freshness—no one will guess how simple it is to make!

Tip: For extra crispiness, brush the pastry edges with an egg wash before baking.

Provolone and Garlic Breadsticks

These Provolone and Garlic Breadsticks are the ultimate comfort food—crispy on the outside, cheesy inside, and loaded with garlicky goodness. Perfect for dunking in marinara or enjoying straight off the baking sheet!

• 1 lb pizza dough (store-bought or homemade)
• 1 cup shredded provolone cheese
• 3 tbsp unsalted butter, melted
• 3 garlic cloves, minced
• 1/2 tsp dried oregano
• 1/4 tsp kosher salt
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp grated Parmesan cheese

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out pizza dough into a 12×8-inch rectangle. Cut into 12 even strips, then twist each strip gently and place on the baking sheet.
3. In a small bowl, mix melted butter, minced garlic, oregano, salt, and red pepper flakes (if using). Brush generously over the breadsticks.
4. Sprinkle shredded provolone and Parmesan evenly over the breadsticks. Bake for 18–20 minutes until golden and bubbly.

The magic here? The provolone melts into gooey pockets while the garlic butter crisps up the exterior—irresistible pull-apart texture every time.

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Provolone Cheese and Potato Gratin

This creamy, cheesy gratin is comfort food at its finest—layers of tender potatoes and melty provolone make it irresistible.

Ingredients:

• 2 lbs Yukon Gold potatoes, thinly sliced (1/8-inch thick)
• 2 cups shredded provolone cheese
• 1 cup heavy cream
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp unsalted butter, softened

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with the softened butter.
2. In a bowl, whisk together the heavy cream, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg.
3. Layer half the potato slices in the dish, overlapping slightly. Pour half the cream mixture over them, then sprinkle with 1 cup provolone. Repeat with remaining potatoes, cream, and cheese.
4. Cover with foil and bake for 40 minutes. Uncover and bake 20 more minutes until bubbly and golden.

The nutmeg adds a subtle warmth that balances the rich provolone, while the edges crisp up beautifully. Tip: Let it rest 10 minutes before serving—it’ll slice neatly and the flavors meld even more.

Provolone and Chicken Alfredo Bake

This creamy, cheesy bake is the ultimate comfort food—packed with tender chicken, rich Alfredo sauce, and melty provolone for a crowd-pleasing dinner.

Ingredients:

• 8 oz penne pasta
• 2 cups cooked shredded chicken
• 1 (15 oz) jar Alfredo sauce
• 1 cup shredded provolone cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Cook penne according to package directions until al dente; drain.
2. In a large bowl, combine cooked penne, shredded chicken, Alfredo sauce, 1/2 cup provolone, Parmesan, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated.
3. Transfer mixture to a greased 9×13-inch baking dish and top with remaining 1/2 cup provolone.
4. Bake for 20 minutes or until cheese is bubbly and lightly golden. Garnish with 1 tbsp fresh parsley.

The provolone adds a smoky depth to the Alfredo sauce, while the Parmesan gives it a savory crunch—no one will guess it’s this simple!

Tip: For extra crispiness, broil for the last 2–3 minutes (watch closely!).

Provolone Cheese and Avocado Grilled Cheese

This twist on a classic grilled cheese swaps in creamy avocado and melty provolone for a sandwich that’s rich, gooey, and just a little bit fancy.

Ingredients:

• 2 slices sourdough bread
• 1 tbsp unsalted butter, softened
• 1/2 ripe avocado, sliced
• 2 oz sliced provolone cheese
• 1/4 tsp garlic powder
• 1/4 tsp flaky sea salt
• 1/8 tsp black pepper

Instructions:

1. Spread butter evenly on one side of each bread slice. Heat a skillet over medium-low heat.
2. Place one slice of bread, butter-side down, in the skillet. Layer provolone cheese, avocado slices, garlic powder, salt, and pepper on top. Close with the second bread slice, butter-side up.
3. Cook for 3–4 minutes until the bottom is golden brown. Carefully flip and cook for another 3–4 minutes until the cheese is melted and the second side is crisp.
4. Remove from heat, let cool for 1 minute, then slice and serve.

The avocado adds a cool, creamy contrast to the sharp provolone, while the garlic powder gives it a subtle savory kick—no dipping sauce needed.

Tip: For extra crunch, grill the sandwich in mayo instead of butter—it browns more evenly and adds a tangy depth.

Provolone and Beef Stuffed Peppers

These hearty stuffed peppers are packed with savory ground beef, melty provolone, and just the right amount of Italian seasoning—comfort food at its finest!

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef (85% lean)
• 1 cup cooked white rice
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded provolone cheese, divided
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and arrange peppers cut-side up.
2. In a skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat, then add onion and garlic; cook 2 minutes until softened.
3. Stir in rice, diced tomatoes, oregano, basil, salt, and black pepper. Cook 1 minute, then remove from heat and fold in 1/2 cup provolone.
4. Spoon filling into peppers, top with remaining 1/2 cup cheese, and bake 25–30 minutes until peppers are tender and cheese is bubbly.

The gooey provolone melts into the beef filling, creating a rich, cheesy pull with every bite—no extra sauce needed!

Tip: For extra flavor, swap half the provolone with sharp cheddar.

Provolone Cheese and Spinach Lasagna

This creamy, cheesy lasagna is packed with tender spinach and rich provolone for a comforting twist on the classic.

Ingredients:

• 12 lasagna noodles (uncooked)
• 1 (15 oz) container ricotta cheese
• 1 large egg
• 2 cups shredded provolone cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 3 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F. Cook lasagna noodles al dente according to package directions, then drain and lay flat on a towel.
2. In a bowl, mix ricotta, egg, 1 cup provolone, Parmesan, garlic powder, salt, and pepper. Fold in spinach.
3. Spread 1 cup marinara in a 9×13″ baking dish. Layer 4 noodles, half the ricotta mixture, and 1 cup marinara. Repeat layers, ending with noodles.
4. Top with remaining marinara, mozzarella, and remaining 1 cup provolone. Cover with foil and bake 25 minutes. Uncover and bake 15 more minutes until bubbly and golden.

The provolone adds a smoky depth that pairs perfectly with the bright spinach—no one will miss the meat!

Tip: For extra flavor, stir 1/2 tsp dried basil into the ricotta mixture.

Provolone and Herb Focaccia

This cheesy, herbed focaccia is a showstopper—soft and pillowy inside, crispy at the edges, and packed with melty provolone and fresh herbs.

Ingredients:

• 3 ½ cups all-purpose flour
• 1 ½ cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tbsp honey
• 1 tsp salt
• ¼ cup olive oil, plus 2 tbsp for drizzling
• 1 cup shredded provolone cheese
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• ½ tsp flaky sea salt

Instructions:

1. In a large bowl, whisk together warm water, yeast, and honey. Let sit for 5 minutes until foamy.
2. Add flour, 1 tsp salt, and ¼ cup olive oil. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth.
3. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Press dough into a greased 9×13-inch baking sheet. Dimple the surface with your fingers, then drizzle with 2 tbsp olive oil.
5. Sprinkle evenly with provolone cheese, rosemary, thyme, and flaky sea salt. Let rest for 20 minutes.
6. Bake at 400°F for 20–25 minutes until golden and bubbly. Cool slightly before slicing.

The magic here? The cheese crisps into golden pockets while the herbs infuse every bite. Serve warm—it’s irresistible torn straight from the pan.

Tip: For extra flavor, brush the baked focaccia with garlic-infused olive oil right after it comes out of the oven.

Provolone Cheese and Artichoke Dip

This creamy, tangy dip is a crowd-pleaser with its gooey provolone and tender artichokes—perfect for game day or cozy gatherings.

Ingredients:

• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup shredded provolone cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 clove garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F and lightly grease a small baking dish.
2. In a bowl, mix the chopped artichoke hearts, shredded provolone cheese, grated Parmesan cheese, mayonnaise, sour cream, minced garlic, smoked paprika, and black pepper until fully combined.
3. Spread the mixture evenly into the prepared baking dish and bake for 20–25 minutes, until bubbly and lightly golden on top.
4. Sprinkle with fresh parsley before serving warm with crusty bread or crackers.

The smoky paprika and sharp provolone give this dip a rich depth that keeps everyone coming back for more.

Tip: For extra crunch, broil the dip for the last 2 minutes—just watch closely to avoid burning!

Conclusion

With 20 lusciously creamy provolone cheese recipes, this roundup is a cheesy dream come true! Whether you’re craving melty sandwiches, gooey pasta, or savory appetizers, there’s something here for every cheese lover. Don’t forget to try your favorites, leave a comment with your top pick, and share the cheesy goodness on Pinterest. Happy cooking!