Cook Leggo’s Agnolotti following packet directions. Drain and return to hot saucepan.
Meanwhile, combine milk, butter and flour in a small saucepan. Whisk over medium low heat until boiled and thickened. Remove from heat, stir in cheese and season to taste.
Drain Agnolitti and return to hot saucepan and stir hot sauce and spinach through. Serve garnished with pepper and parmesan cheese.