Cut the broccoli into small florets. Grate the parmesan and mozzarella cheeses. Rinse and drain the cannellini beans, and mince the garlic.
In a large pot, boil water with 1/2 tsp salt, the add peeled garlic cloves and broccoli. Simmer broccoli for about 5 minutes, then remove with slotted spoon. Discard the garlic and put the broccoli in a large mixing bowl. Meanwhile, add the pasta to the boiling water and cook two minutes shorter than the box says (we're aiming for al dente, it'll cook a bit more while baking).
If you want any other veggies (peppers were a hit this most recent time!) Go ahead and brown them in a pan. Once those finished, slice the sausage and brown them too. When browned (3-4 minutes) add to the broccoli.
When each of those are done, add to the mixture. Then add the cannellini beans, chicken broth, pasta, 3/4 c of the mozzarella, ricotta, salt and pepper. Toss to combine - make sure the ricotta gets spread evenly over everything! I also added a couple handfuls of raw spinach here too - just one more way to incorporate veggies!
Put in the baking dish, and sprinkle the top with breadcrumbs, remaining mozarella, and romano over the top. Drizzle with a bit more olive oil.
Bake for 25 minutes until heated a the tips are turning brown on top.
If you want to make this and freeze it, stop after step 5. Let it return to room temperature before covering and freezing!