Instructions:
Preheat oven to 375°.

1. Boil pasta in salted water until tender. Drain and set aside.

2. Place slices of bread on baking sheet. Drizzle with olive oil. Bake for 5-7 minutes until golden brown. Turn over and bake for 5 minutes until golden brown on this side. Remove from oven, sprinkle with dried spices and let cool.

3. In a large sauce pan, saute bacon until crisp. Remove to a paper towel to drain. Divide 2/3 for casserole 1/3 for topping. Discard bacon drippings, reserving 1 tablespoon in pan. Add butter, onion, peppers and garlic. Saute about 5 minutes until onion is translucent. Add flour and cook for 2 minutes. Pour in milk while whisking until smooth. Cook while stirring consistently for 2-3 minutes until mixture thickens. Add salt, pepper and cream cheese and mix until fairly smooth. Remove from heat and add Italian blend shredded cheese and shredded sharp cheddar cheese. Stir in 2/3 of reserved bacon, artichoke hearts and all of pasta.

4. Spray a large 9in x 11in x 1 1/2in casserole with pan spray. Pour in filling and spread out evenly.

5. In a food processor, blend bread, parsley, Parmesan cheese and remaining bacon. Sprinkle over the filling.

6. Bake 20-25 minutes until golden brown and bubbling around the edges.

Serves 8 generous portions.