Baked Ditalini

2 garlic cloves, sliced

4 bunches broccoli rabe, cleaned and leaves chopped into large pieces, stems chopped into smaller, thin pieces

6 large pinches kosher salt

6 large pinches black pepper

6 large pinches crushed red pepper

3 tbsp chopped fresh rosemary

2 28-oz cans San Marzano crushed Italian tomatoes (If only whole tomatoes are available, puree them in blender or food processor.)

3 lbs ditalini pasta (or other small, plain shape)

2 lbs hot Italian sausage, removed from casing and crumbled

5 cups cooked white beans (If using canned, drain.)

2 qts chicken or vegetable stock

4 cups grated parmigiano cheese

1 1/2 cups seasoned bread crumbs