Heat oil in large skillet set over medium heat; cook thyme and garlic for about 1 minute or until softened. Add spinach, salt and pepper. Cook for 3 to 5 minutes or until wilted; let cool completely. Squeeze out any excess moisture.
Preheat oven to 350°F (180°C). Whisk together strained tomatoes and cream; spread 1/4 of sauce mixture into bottom of greased baking dish. Set aside.
In food processor, pulse spinach mixture, goat cheese, pepperoncini and half of the basil until combined. Add 1/2 cup (125 mL) of Parmesan cheese. Spoon into piping bag.
Pipe filling into each end of the cannelloni shells to fill; arrange in single layer in prepared baking dish. Spoon remaining sauce over top and sprinkle with remaining Parmesan cheese.
Bake for 30 to 35 minutes or until cannelloni are tender and sauce is bubbly. Let stand for 5 minutes. Sprinkle with remaining basil.
Tips
For easy entertaining, pasta can be assembled, then baked just before serving. Substitute baby kale for spinach, if desired.