Makes: 6-8 servings                             Prep/Cook Time: 1 hour 15 minutes        

1 packet PVP Dairy Free Cheeze Sauce Mix
2 cups plain unsweetened dairy free milk*
8 oz thin or regular spaghetti, broken in half
2 quarts water
24 oz jar of your favorite marinara sauce
2 tablespoons olive oil
1 small yellow onion, diced
1 large zucchini, peeled and diced
8 oz button mushrooms, chopped
3 large garlic cloves, minced
1 tablespoon + 1/2 teaspoon sea salt
¼ teaspoon black pepper 

*Avoid using oat milk as Cheeze Sauce will not set up properly. 


  • Preheat oven to 350º
  • Prepare Cheeze Sauce according to instructions on packet.
  • In medium pot, cook pasta according to directions on package. (Make sure your pasta is well seasoned with salt!)
  • Drain pasta and put back into pot.
  • While pasta is cooking, in a large skillet, over medium/high heat, heat olive oil.
  • Add onion, zucchini, mushrooms and salt and pepper and cook until the onions begin to brown, about 10 minutes.
  • Add garlic and cook until fragrant, about 30 seconds.
  • Take veggie mixture off heat and mix in 16 oz (2 cups) of the marinara sauce.
  • Pour Cheeze Sauce and remaining 1 cup of marinara into pot with pasta. Mix well.
  • Pour pasta mixture into an 8” x 8” (2 quart) casserole dish.
  • Top with veggie/marinara mixture and spread evenly.
  • Bake, uncovered, for 45 minutes on top of a baking sheet.
  • Let sit for 10 minutes before serving.