Preheat the oven to 350°F. Spray a 9x13-inch baking dish with non-stick cooking spray.
Cook pasta according to package directions for al dente consistency. Drain and set aside.
Into a large pot over medium high heat, crumble the sausage using a spatula to break any large clumps. Add the onion, carrot, and celery. Cook, stirring frequently for 5 minutes, until the sausage is browned and heated through.
Add the garlic and continue cooking for an additional 30 seconds.
Stir in the undrained tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes. Bring to a boil then reduce heat to low and simmer for 10 minutes.
Stir in the cannellini beans, 1/4 cup Parmesan cheese, and 2 tablespoons parsley.
Stir in the cooked pasta, tossing gently to coat. Transfer to the prepared baking dish.
Sprinkle with provolone cheese and remaining Parmesan cheese.
Cover and bake for 20 minutes. Sprinkle with remaining parsley and serve hot.