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Heat olive oil in a medium pot over medium heat. Add bell pepper, onions and garlic. Cook and stir until vegetables begin to soften, about 4 minutes. Add tomatoe sauce, beans, oregano, cumin and crushed red pepper flakes. Bring to boil, reduce heat to medium low, cover and simmer for 5 minutes.
Meanwhile, prepare pasta shells according to package directions. Drain. Add shells to sauce and mix well. Ladle into individual serving bowls and sprinkle with cheese. Serve hot.
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|Serving Size: 1 Serving (2g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (62%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 9.7mg||0 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.5g|
|Protein 0.1g||0 %|
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Calories per serving: 8
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