Our Keto Cheesy Baked Angel Hair Casserole is a combination of our two favorite dishes: spaghetti and lasagna. It’s layered with hearts of palm angel hair coated in olive oil, scallions and garlic; low carb marinara sauce (Rao’s) stirred into browned ground beef and Italian seasoning; eggs whisked into ricotta cheese and oregano; and topped with shredded mozzarella cheese. Comfort food that’s absolutely, positively delicious!

When Amy told us about Palmini Hearts of Palm Angel Hair, we were skeptical, to say the least. Imitation angel hair pasta that comes in a can? No. Way. So we picked up two cans at the grocery store, if only to prove her wrong. Um hmm. Score another victory for Amy. We followed the directions on the label to a tee – drain, rinse, and place in boiling water or heat with pasta sauce on the stovetop. After our first bite, family favorite pasta recipes we thought were gone forever were now back on the menu. This recipe is our first to use the pasta substitute, and we couldn’t be happier with the results.

I asked Amy if she remembered her grandmother’s spaghetti casserole and she said, “Are you kidding me? Of course I remember! It was soooo delicious.” We found the old recipe that originated from who knows where, stashed away in a recipe box. The recipe was pretty basic: spaghetti, tomatoes, tomato paste, onions, spices, and cheese. The spaghetti noodles were coated in large amounts of butter and chopped green onions and garlic, then layered with a meat sauce made from canned tomatoes and sugar. This was layered twice, and topped with cheddar cheese.

We’ve ramped up the flavor with a spicy sauce (we use Rao’s Arrabbiata Marinara, but any low carb marinara is great) and added a layer of riccotta sauce with ingredients borrowed from lasagna recipes. We’ve switched out the cheddar for mozzarella, the hearts of palm angel hair for the pasta, and stuck to the original method of preparation. Start a large pot of water to boil for the hearts of palm noodles, but first drain and throughly rinse in cold water. Boil the noodles for a solid 10 minutes to get a texture and taste that’ll make you believe you’re eating the real deal.


While the noodles are boiling, start the sauce. We use a pound of ground beef, but ground turkey and ground sausage will work great, too. We carefully drain off every bit of fat and water after browning the meat. Add your choice of marinara sauce and Italian seasoning and simmer for 5 minutes, giving the flavors a little time to meld.

To prepare the angel hair: Place olive oil in a skillet and heat over medium. Add onions and sauté for a minute or two, then add the garlic and cook for another minute. Add the cooked, drained, hearts of palm into the skillet and coat. Make sure to remove the excess moisture in the hearts of palm before putting them into the skillet. Either paper towels or a dish towel works great.

In a medium bowl, whisk the eggs into the ricotta cheese and oregano. Now you’re ready to layer, baby. You’ll need a good-sized baking dish for this casserole, or you can split the ingredients into two smaller baking dishes. I use either a 9 x 12,  9 x 13, or an oval dish that has pretty much the same volume capacity.

Now layer ingredients: Bottom of baking dish – 1st layer: 1/2 of coated angel hair. 2nd layer: spread on 1/2 of ricota cheese mixture. 3rd layer: 1/2 of the meat sauce. 4th layer: 1 cup of mozzarella cheese. Repeat layers. Pop in a 350 degree F oven for about 30 minutes, or until cheese is starting to brown and sides are bubbling. Garnish with chopped chives, parsley, or your favorite herb. Give it 10-15 minutes to set, and your ready to serve.

LEFTOVERS – Unless you’re serving a large group, you’re going to have plenty of them. Store covered in fridge for up to 4 days. Reheat in oven at 350 degrees F until hot. Or if you’re in a hurry, pop in the microwave. Freeze for up to 3 months. Thaw in fridge for 24 hours prior to reheating.

Keto Cheesy Baked Angel Hair Casserole

With layers of easy-prep meat sauce, ricotta cheese and oregano, Hearts of Palm Angel Hair, and mozzarella cheese, our Keto version of traditional spaghetti and lasagna casserole will delight your entire family. Serves a crowd of 12, or half the recipe for a smaller group. Only 7 net carbs per serving!

  • Large baking dish (9x12, 9x13, or large oval)
  • Large and medium skillets
  • Large saucepan
  • 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 )
  1. 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.

  2. 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.

  3. 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.

  4. In a medium bowl, mix together ricotta cheese, eggs, and oregano. Set aside.

  5. To layer the casserole: Bottom layer: place ½ of coated angel hair noodles in baking dish. 2nd layer: using ½ of the ricotta cheese mixture, dollop spoonfuls over the angel hair and smooth with back of spoon. 3rd layer: spread on ½ of the meat sauce. 4th layer: sprinkle with 1 cup of the mozzarella cheese. Repeat.

  6. 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.

12 servings total. Each serving approximately 200 grams or 6.8 oz

Meatless variety: in place of ground meat, use low carb veggies like chopped broccoli, mushrooms, or chopped zucchini, about 1 pound (two cups) (16 oz.) total weight. 

Entrée, Main Course
all, American, Italian
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Real Keto Recipes, Real Easy

Joanie and Amy Robach show you just how easy it is to cook incredibly healthy meals that taste great and ensure healthy nutrition

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