Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on a paper towel-lined plate and set aside. Bring a large pot of lightly salted water to a boil over high heat with 2 tablespoons of olive oil. Add the rigatoni pasta and cook until al dente, or according to package directions.
3. Meanwhile, melt the butter in a large skillet over medium heat. Add the sirloin strips, and cook until no longer pink, about 6 minutes. Remove the sirloin to a casserole dish, then stir the mushrooms into the hot skillet. Cook and stir for 2 minutes, then add mustard, ginger, red wine, and Marsala. Cook for 5 minutes, until all of the ingredients are incorporated.
4. Add mushroom mixture to the steak in the casserole dish and gently stir. Add the feta cheese and the heavy cream. Bake in the preheated oven for 10 minutes, until hot and bubbly. Crumble the bacon overtop, and serve over the rigatoni pasta.