1 1/2 pounds casserole mix
1 (31.5 ounce) can condensed cream of mushroom soup
1 (8 ounce) container artichoke hearts, cut into 1/4-inch slices
1 (15.25 ounce) can whole peeled tomatoes, with liquid
1 (8 ounce) container ricotta cheese
1/4 cup grated Parmesan cheese
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, combine soup mix, artichoke hearts and tomatoes with liquid; mix well. Spoon mixture into casserole. Drizzle crumbs over pasta. Top soup with ricotta, sprinkle with Parmesan cheese and sprinkle with Parmesan bread.
Bake in preheated oven for 45 minutes.