The "20/20" and "Good Morning America" host has the yummiest recipe for those looking for low-carb comfort food.
Amy Robach wears many hats. By day she’s host of GMA3: What You Need to Know on ABC. By night she’s diving into true-crime stories on 20/20. With the latter show gearing up for a return this fall, Robach’s schedule is more jam-packed than ever.
“I’m looking forward to continuing our incredible storytelling,” Robach tells me over the phone about 20/20 coming back. “The true crime, the mystery, just getting all of that insight from people. I think we’ve done such a good job of that. We’ve really cornered the market on it.”
To prep herself for such an intense workload, Robach does many things. She’s an avid runner—when we spoke, she’d just completed the Berlin marathon—and follows a keto diet, which she started after battling breast cancer. (The 48-year-old is in remission.) On the diet, Robach tells me, she has more mental clarity, “boundless” energy, and a substantial decrease in her urge to snack mindlessly.
“I was always searching for my next snack or my next meal when I was on a regular, standard American diet,” she says. “And I was very carbs-centric, actually. [Going keto] was a big adjustment, but once I did it, the biggest thing I got out of it was freedom. Freedom from searching for another snack. I was satiated.”
One way she stays satiated is cooking keto-friendly versions of her favorite recipes. Robach’s mom, Joanie, started a website, My Keto Home, where she shares all their delicious finds. One of Robach’s favorites is a Keto Cheesy Baked Angel Hair Casserole, a spin on her late grandmother’s signature meal.
“I love this dish because it reminds me of her,” she says. “And my mom and I were saying, ‘Oh, man, if we could only figure out how to make that.’”
Spoiler: They finally did figure it out, and Joanie shared the recipe to My Keto Home. Read on for details.
Amy Robach’s Keto Cheesy Baked Angel Hair Casserole
- 1 lb. 80%-lean ground beef
- 32 oz. low-carb marinara sauce (Rao’s, etc.)
- 1½ tsp. Italian seasoning
- 4 cans (14 oz. each) Palmini Hearts of Palm Angel Hair
- 3 Tbsp. olive oil
- ½ cup chopped scallions (or your favorite onion variety)
- 2 cloves garlic, minced
- 16 oz. ricotta or cottage cheese
- 2 large eggs
- 1½ tsp. dried oregano
- 2 cups shredded mozzarella
- Preheat oven to 350° F. Bring a large saucepan of water to boiling over high heat. (The canned angel hair is al dente; for the softer texture Robach’s family prefers for this casserole, you will cook it an additional 5 to 10 minutes.) While the water is coming to a boil, brown ground beef in a large skillet over medium to medium-high. Drain off fat. Add the marinara sauce and Italian seasoning. Bring to a simmer and cook, stirring occasionally, about 5 minutes. Remove from heat.
- Drain and rinse the angel hair, then cook in the boiling water for 10 minutes. While it is cooking, place a large skillet over medium to medium-high heat; add olive oil, and sauté onions 1–2 minutes, just until softened. Add minced garlic and cook for 1 additional minute. Turn heat to lowest possible setting to keep warm.
- Drain angel hair into colander and rinse with cool water. Using paper towels or cloth, squeeze out excess liquid. Place angel hair in skillet with oil, onions, and garlic. Stir until coated. Remove from heat.
- In a medium bowl, mix together ricotta, eggs, and oregano. Set aside.
- To layer the casserole: Spread half the meat sauce in the bottom of a large baking dish (approximately 9"x13"). Place half the coated angel hair evenly on top. Using half the ricotta mixture, dollop spoonfuls over the angel hair and smooth with back of spoon. Next, sprinkle with 1 cup mozzarella. With remaining ingredients, repeat layers in this order: angel hair, ricotta mixture, meat sauce; mozzarella.
- Bake, uncovered, 25–35 minutes, until cheese is lightly browned. Tent with aluminum foil if cheese begins to brown too soon. Allow to rest 10–15 minutes before serving. Garnish with chopped chives or parsley.
This story originally appeared on: Glamour - Author:Condé Nast