Bring a large pot of salted water to a boil. Once the water is boiling, cook the pasta just to al dente. Reserve 1.5 cups of pasta water and then drain the pasta and set it aside. 

While heating the water in step 1, heat a large oven-safe skillet over medium heat. Add the Italian sausage and break it into bite-sized pieces as it cooks. Continue stirring and cooking until the sausage is browned-- about 5 minutes. 

Add the shallot and garlic and cook for an additional 1-2 minutes, stirring often. 

Deglaze the pan by adding the pasta water and scraping the bottom to remove any browned bits. 

Next stir in the pesto and ¼ cup mozzarella. Add the pasta and toss to combine. Cook until the sauce has thickened and coated the pasta-- about 2 minutes. 

Top the pasta with the remaining ¼ cup grated mozzarella. 

In a small bowl, stir together the breadcrumbs, garlic powder, and Italian seasoning. Spread the breadcrumb mixture over the pasta and then top with the grated parmesan. 

Place the pan under the broiler for 2-3 minutes or until the breadcrumbs are crisp and golden brown. 

Serve immediately, topped with fresh basil. 

Store any leftovers in an airtight container in the fridge for up to three days.