Preheat the oven to 350 degrees,
Lightly grease (oil) a 9" x 13" casserole or two 6" x 8" casseroles. The two smaller casserole dishes are for if you want to save one for later.
Steam broccoli in a steaming basket or a saucepot steamer, until crisp tender - about 6 to 8 minutes.
Reserve the liquid.
Cook pasta al dente about 8 minutes. Drain the pasta and set aside.
Heat 1 tablespoon oil and 1 tablespoon water in a large skillet.
Add the onion and bell pepper and saute about 10 minutes.
Add the garlic and sauté for about 2 more minutes.
Add the salt and pepper.
Pour the spaghetti sauce over the onion, bell pepper, garlic mixture.
Stir and heat through. Set aside.
To a small saucepan add dairy free milk and dairy free cream cheese. Set on low.
Stir until it is well blended and the cream cheese is completed melted. Set aside.
Spread out the steamed broccoli in the casserole (or casseroles).
Pour the melted cream cheese and milk mixture over the broccoli. Stir a bit to coat all the broccoli.
Put the rotini pasta to the skillet that has the onion red sauce mixture. Mix well.
Pour the rotini pasta mixture over the broccoli mixture in the casserole (or casseroles).
Do not stir these two together. They should stay in separate layers.
At this point you and freeze the casserole (see notes below).
To bake and eat now bake at 350 for 20-25 minutes.