Bring a medium pot of water to a boil, then add about a teaspoon of kosher salt. Stir in pasta and cook quite al dente (about 8 1/2 minutes for regular bowtie pasta). Drain and rinse with cold water; set aside.

Preheat oven to 350°F.

Heat 1 tablespoon oil in a large skillet or Dutch oven over medium. Add onion, bay leaf, and thyme and sauté until onion is softened.

Reduce heat to low and add ricotta, pesto, and stock. Stir to combine into a smooth sauce.

Fold in cooked pasta, beans, and all but a handful of the tomato to coat. Taste and season with salt and pepper as needed. Turn off heat.

Lightly oil a 2 quart baking dish and transfer pasta and bean mixture to it. Sprinkle the top with remaining tomatoes.

Toss breadcrumbs with a pinch of salt and pepper, some chopped herbs, and about 1/2 tablespoon oil. Sprinkle evenly over the dish.

Bake just above the middle rack for 35 to 40 minutes, until the breadcrumbs start to brown in a few places.

Serve warm, alone or with fresh herbs.