Creamy Meatball and Bacon Pasta Bake

In a large bowl, combine the ground beef, Worcestershire sauce, minced garlic, salt, pepper, dried parsley, ranch dressing mix, and breadcrumbs. Mix gently with your hands until just combined.

Roll the meat mixture into 1-inch meatballs.

In a large, oven-safe skillet (like cast iron), cook the chopped bacon over medium heat until crispy.

Add the sliced mushrooms to the skillet with the bacon and sauté until tender.

Remove the bacon and mushrooms from the skillet, setting them aside on a paper towel-lined plate. Drain most of the excess grease from the skillet, leaving a thin layer.

Place the meatballs in the hot skillet and broil on high until browned on all sides.

While the meatballs are broiling, cook the egg noodles in a large pot of boiling water according to package directions until al dente.

Drain most of the pasta water, but reserve about 1/4 cup in the pot to help the sauce adhere.

Return the pot to low heat and stir in the alfredo sauce.

Add the cooked bacon and mushroom mixture, fresh spinach, and shredded parmesan cheese to the noodles. Stir until the spinach has wilted and everything is combined.

Pour the creamy noodle mixture over the broiled meatballs in the skillet.

Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until bubbly and heated through.