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Baked Cannelonni

Made the slimming world baked cannelonni last night, (from SW web site). Found the spinach & cottage cheese filling really tasty but found that the tomato sauce was far too tomatoey if you know what i mean ( the recipe said use passata, garlic, sweetner & salt & pepper).

Does anyone know of a way to make the tomato sauce more creamy preferably without using any sins?
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