Brown the finely diced peppers in a pan with butter and the chopped shallot. Season with salt and pepper and blend together with half of the ricotta. Cook the pasta in plenty of boiling, salted water. Drain quickly and leave to cool. Fill each Pacchero with the prepared mixture. Place on a buttered oven dish. Make the topping using the garlic flavoured tomato sauce, the remaining ricotta and the Pecorino cheese. Season with salt and pepper and ensure the sauce is creamy without being too dry. Cover the filled Paccheri with the sauce and gratinate in the oven for 10 minutes at 180° C. Serve hot and sprinkle with fresh, chopped aromatic herbs to taste.