This oven baked 3-ingredients veal provolone roll ups recipe is one my wonderful neighbor shared with me when we first moved into our little Midwestern neighborhood. She called it her classic Sunday meal because it feels special enough for company but is simple enough for a busy family day. Tender veal cutlets are rolled around slices of provolone, then nestled into a dish with jarred marinara and baked until the cheese is gooey and the edges are browned and crisp. It’s comforting, kid-friendly, and uses only three ingredients you can keep on hand for an easy, cozy dinner.
Serve these veal provolone roll ups straight from the white baking dish with extra warm marinara spooned over the top. They’re wonderful with buttered egg noodles, mashed potatoes, or a simple pot of white rice to soak up the sauce. Add a green side like steamed green beans, a tossed salad, or roasted broccoli to round out the plate. A hunk of crusty bread or garlic toast is perfect for swiping through the cheesy, tomatoey juices that collect at the bottom of the pan.
Oven Baked 3-Ingredients Veal Provolone Roll UpsServings: 4
Ingredients
1 1/2 pounds thin veal cutlets (about 8–10 small cutlets)
8–10 slices provolone cheese (1 slice per cutlet, about 8 ounces total)
3 cups jarred marinara sauce (your favorite brand)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a medium white ceramic baking dish or any similar oven-safe dish.
Lay the veal cutlets out on a clean cutting board. If any pieces are thicker than about 1/4 inch, place them between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until evenly thin. This helps them cook quickly and roll easily.
Pour about 1 cup of the marinara sauce into the bottom of the baking dish and spread it into an even layer. This keeps the veal from sticking and adds flavor as it bakes.
Place one veal cutlet flat on the board. Lay 1 slice of provolone cheese on top, keeping it mostly in the center so it doesn’t hang too far over the edges.
Starting at the short end, roll the veal and cheese up snugly into a log, tucking in the cheese if it tries to slide out. Place the roll seam-side down in the prepared baking dish on top of the sauce.
Repeat with the remaining veal cutlets and provolone slices, lining the roll ups closely together in the dish so they help hold each other in place.
Spoon the remaining marinara sauce evenly over the tops of the roll ups, leaving just a bit of the tops exposed so they can brown and crisp in the oven. You want most of the rolls covered so they stay tender and the cheese melts nicely.
Cover the baking dish loosely with foil, tenting it slightly so it doesn’t press down into the sauce and cheese. Bake covered for 20 minutes.
After 20 minutes, remove the foil and continue baking for another 15–20 minutes, or until the veal is cooked through, the sauce is bubbling, and the exposed edges of the veal and cheese are browned and slightly crispy. Total time will be about 35–40 minutes depending on thickness of the cutlets.
Let the roll ups rest for 5–10 minutes before serving so the cheese can settle a bit and the rolls hold together when you scoop them out. Serve warm with extra sauce from the pan spooned over the top.
Variations & Tips
If your family is sensitive to veal, you can use very thinly sliced beef cutlets or thin chicken cutlets in the exact same way; just adjust the bake time slightly if pieces are thicker, making sure they’re cooked through. For picky eaters, you can roll some cutlets with just cheese and skip the sauce on top, baking them in a lightly greased dish and serving marinara on the side for dipping. If you like a stronger flavor, try smoked provolone or a mix of provolone and mozzarella (still count it as your one cheese ingredient by mixing them together beforehand). To keep it to three ingredients, rely on a well-seasoned marinara and a good-quality provolone; if your sauce is plain, choose one labeled with garlic, basil, and onion already in it. Food safety tips: Keep the veal refrigerated until you’re ready to prepare it, and do not leave raw meat out at room temperature for long. Use a separate cutting board and knife for the raw veal, and wash your hands, utensils, and surfaces with hot soapy water after handling it. Bake until the veal reaches a safe internal temperature (at least 145°F for veal, followed by a short rest) and the juices run clear. Refrigerate leftovers within 2 hours of baking and reheat thoroughly before serving.
