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 that her urge to mindlessly snack decreased substantially.
“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.
- 1 lb 80/20 ground beef browned and drained
- 32 oz low carb marinara sauce (Rao’s, etc.)
- 1.5 tsp Italian seasoning
- 4 14 oz Palmini Hearts of Palm Angel Hair drained and rinsed
- 3 tbsp olive oil
- ½ cup chopped scallions or your fav onion variety
- 2 cloves garlic minced
- 16 oz ricotta cheese or cottage cheese
- 2 eggs large
- 1.5 tsp dried oregano
- 2 cups mozzarella cheese shredded
- Preheat oven to 350° F. Fill a large saucepan with water and heat on high. While the water is coming to a boil, brown ground beef in a large skillet over medium to medium-high heat. Drain off fat. Add the marinara sauce and Italian seasoning. Bring to a simmer, stirring occasionally, about 5 minutes. Remove from heat.
- Drain and rinse the canned Palmini Hearts of Palm Angel Hair and place in the boiling water for 10 minutes. While the angel hair is cooking, place a large skillet on stovetop over medium to medium-high heat. Add olive oil and sauté onions for 1-2 minutes, just until softened. Add minced garlic and cook for 1 additional minute. Turn heat to lowest possible setting.
- 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 cheese, eggs, and oregano. Set aside.
- To layer the casserole: Spread ½ of the meat sauce into the bottom of a large baking dish (approximately 9 x 12). Place ½ of the coated angel hair evenly on top. Using ½ of the ricotta cheese mixture, dollop spoonfuls over the angel hair and smooth with back of spoon. Next, sprinkle with 1 cup of the mozzarella cheese. Spread remaining angel hair, ricotta cheese mixture, meat sauce, and top with remaining 1 cup mozzarella.
- Bake, uncovered, for 25-35 minutes, until cheese is lightly browned. Tent if cheese begins to over-brown. Allow to rest 10-15 minutes before serving. Garnish with chopped chives or parsley.