Spinach Cannelloni with Parmesan Cheese

The cheese sauce was very delicious; but the recipe did't include a red sauce but just uncooked passata. While we are always grateful to skip any unneccessary steps, making a red sauce isn't one of them. The problem is that passata is quite watery and sour, which cooking solves by evaporation and caramelization. Unfortunately, we weren't able to taste either the cheese sauce or the spinach. It didn't help though that we used frozen spinach and seasoned it with lemon juice.

We served this as a lasagna instead of cannelloni, no need to fiddle around stuffing the pasta.