In a large skillet, cook bacon in olive oil, over medium heat until just beginning to colour. Add onion and garlic. Cook until soft and beginning to caramelize.

Add mushrooms and cook 2-3 minutes, stirring occasionally. Add cherry tomatoes and season with salt and pepper. When they start releasing their juices, pour in the wine. Let is bubble and evaporate for a minute. Add the passata and simmer until sauce thickens slightly. Remove from heat.

Cook pasta in plenty of salted water 2 minutes less than the time indicated on the packet. Drain but keep some of the pasta cooking water. Mix pasta with tomato sauce. Add feta, ham, peperoni and 60 ml pasta water. Mix to combine.

Transfer half of the pasta mixture in an oven proof dish, measuring about 23 x 33 cm. Sprinkle over half of the cheese. Top with remaining pasta mixture and remaining cheese. Garnish with extra peperoni slices, cherry tomato slices, mushroom slices and green or red pepper slices.

Bake at 180° C fan, for 30 minutes. Serve at once.