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Heat a large skillet with a lid over medium heat. Add the ground beef and cook, breaking it into crumbles, until partially browned.
Stir in the diced onion and minced garlic. Cook for about 5 minutes, until the beef is cooked through and the onion is soft. Drain any excess fat.
Add the diced tomatoes (with juice), marinara sauce, Italian seasoning, and salt. Stir until combined.
Pour in the water and stir. Add the pasta, ensuring it is coated in the sauce.
Cover the skillet, reduce the heat to low, and let it simmer for about 15 minutes, stirring occasionally, until the pasta is just al dente.
Drop spoonfuls of ricotta cheese over the pasta and sprinkle mozzarella cheese on top.
Cover and cook for another 2 minutes, until the pasta is tender and the cheese is melted.
Remove from heat and serve immediately.