Cheesy Stuffed Shells

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For the Sauce:

Kosher salt

2 tablespoons extra-virgin olive oil

1/2 cup grated carrot

1/2 cup grated zucchini

1 small onion, finely chopped

1/2 cup chopped celery

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

2 tablespoons tomato paste

1 28-ounce can crushed tomatoes

Freshly ground pepper

For the Shells:

1 12-ounce box jumbo pasta shells

8 ounces silken tofu, mashed

1 10-ounce box frozen chopped spinach, thawed and squeezed dry

1 1/2 cups cottage cheese

1/2 cup grated parmesan cheese

1 1/2 cups shredded mozzarella cheese

1 large egg, lightly beaten

1 clove garlic, minced

Kosher salt and freshly ground pepper

Cooking spray