Fill a pot with water and add 1 teaspoon of kosher salt. Bring the water to a boil over high heat; add the pasta and cook, following the package directions for al denté pasta. Drain the pasta and set aside.

Heat the oven to 350 F and butter a 2 1/2-quart baking dish.

Heat the oil in a large skillet over medium heat. Add the shallots and cook for 2 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes, tomato sauce, basil, and oregano. Taste and add the pepper and 1/2 teaspoon of kosher salt, or to taste. Combine the pasta with the sauce mixture and stir in half of the mozzarella cheese.

Turn the pasta mixture into the prepared baking dish and scatter the remaining mozzarella cheese over the top.

Bake the casserole for about 25 minutes, or until the casserole is bubbly around the edges and the cheese is melted.