Cook Pasta and Broccoli Together: Fill a large pot with 4 cups of water and bring it to a rolling boil over high heat. Add 1½ teaspoons of salt to the boiling water for seasoning. Carefully add the jumbo pasta shells along with the chopped broccoli florets. Stir occasionally to prevent the shells from sticking. Allow them to cook for about 8 minutes until the pasta is al dente and the broccoli is tender but still vibrant. Avoid draining the water after cooking.
Create the Creamy Cheese Sauce: Reduce the heat to medium-low and slowly stir in the whole milk or heavy cream to the pot. Add the shredded cheddar, provolone, and ricotta cheeses. Stir gently but continuously until the cheeses melt completely, forming a smooth and creamy sauce that coats the pasta and broccoli evenly.
Enhance with Greens and Spices: Toss in the fresh baby spinach, garlic powder, onion powder, smoked paprika, and chipotle chili powder. Stir well to incorporate all the flavors as the spinach wilts into the sauce. Remove the pot from heat to prevent overcooking the greens.
Finish with Fresh Herbs and Zest: Fold in the chopped fresh basil and lemon zest for a bright, fresh finish. Taste the mixture and season generously with salt and freshly ground black pepper. If the sauce feels too thick, thin it out by stirring in an additional ¼ cup of milk until you reach the desired consistency.
Serve and Garnish: Spoon the creamy pasta and broccoli mixture into serving bowls. Garnish with extra fresh basil leaves and a sprinkle of lemon zest for added aroma and color. Serve immediately for the best texture and flavor.
