Preheat oven to 375 degrees. Bring a large pot of salted water to a boil.
While water is heating, place two deep 12-inch skillets over high heat. Place 3 tbsp oil and 1 sliced garlic clove in each pan and cook until garlic turns golden brown, about 2 minutes. Divide broccoli rabe in half and add one portion to each pan, sautéing until wilted, about 3 minutes. (The broccoli rabe will start out as a mountain but deflate as it cooks. Use tongs to rotate it as the leaves wilt.) To each pan, add half the salt, pepper, crushed red pepper, and rosemary, and toss to combine. Add 1 can tomatoes to each pan and cook until sauce thickens slightly, 8 to 10 minutes.
Pasta water should be boiling by now, so drop in ditalini and cook for 5 minutes. (The pasta must still be hard, as it will finish cooking in the oven.)
While pasta is cooking, divide sausage in half and add one portion to each pan, stirring to heat and incorporate it, about 2 minutes. (It will not be thoroughly cooked at this point.) Add half the beans to each pan, stir to combine, and remove from heat.
Once pasta has cooked for 5 minutes, remove and drain it. Add both pans of sauce to your big pasta pot, then add the pasta back in and mix thoroughly. Although pasta should still be hard, taste for seasoning.
In small batches, add stock to pasta mixture, simmering over low heat. The pasta should be a bit soupy, but not swimming. (If assembling ahead of time, add more stock to keep the pasta moist. The longer it sits before baking, the more liquid the pasta will absorb.) Remove from heat, add 1 cup parmigiano, and mix.
Transfer to two baking pans (9-by-13, 11-by-14, or even one of each). Mix remaining 3 cups parmigiano with bread crumbs and sprinkle liberally and evenly over the top of each pan. (Do not mix.)
Bake until the pasta is golden and bubbling slightly around the edges, about 30 minutes. (If the top of the pasta does not brown, turn the oven to broil for a few minutes before removing pans from oven.)
Let pasta set for about 10 minutes before serving.
Serves 16 to 20.
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