Baked Ziti with Fennel Tofu Crumbles

Method

1. 1Heat the ovenHeat the oven to 400°F (200°C) with a rack in the upper-middle position. Oil a 9x13 glass dish.
2. 2Blend the cottage cheese layerBlend the cottage cheese, Parmesan, egg, lemon zest, salt and pepper on high for 60 seconds, until smooth. Stir in the chives. It will be pourable, which is normal; the egg sets it in the oven.
3. 3Brown the tofuCrumble the tofu into small, uneven pieces. Heat the oil in the cast iron over medium-high, add the tofu in an even layer and leave it 4 minutes. Stir only every 2 minutes and cook until most pieces are golden on at least two sides, 8 to 10 minutes more. Add a little more oil if the pan looks dry.
4. 4SeasonAdd the fennel, smoked paprika, oregano, garlic powder and salt. Stir 30 seconds, then add the liquid aminos and scrape up the browned bits as it sizzles.
5. 5Build the sauceDrop to medium. Add the garlic and tomato paste and cook, stirring, until the paste darkens, about 2 minutes. Add the tomatoes and water and simmer 10 minutes, stirring occasionally. Stir in the balsamic, salt and basil. Don't let the tomato sauce sit long in the cast iron.
6. 6Cook the pastaMeanwhile, boil the pasta 6 minutes exactly, stirring within the first minute. Drain and rinse cool.
7. 7LoosenFold the pasta into the sauce. Stir in extra water until the sauce pools a little when you push the pasta aside. Chickpea pasta drinks sauce in the oven and bakes dry if it goes in merely coated.
8. 8LayerSpread half the pasta into the dish and pour half the cottage cheese mixture over it in ribbons. Add the rest of the pasta, pour over the remaining cottage cheese and spread lightly. Don't stir it in.
9. 9BakeScatter the mozzarella and Parmesan over everything. Bake 30 to 35 minutes, until the center is set, the edges bubble and the top has golden spots. Do not broil a glass dish.
10. 10RestRest 10 minutes. Scatter the reserved chives over the top and serve.