Brown the ground beef in a large skillet over medium-high heat for about 8 minutes. Add onion and garlic, cook 5 minutes more, then drain fat if needed. Stir in marinara, crushed tomatoes, water, Italian seasoning, 1 tsp salt, and pepper. Simmer 3 to 4 minutes.

Mix ricotta, egg, remaining ½ tsp salt, and Parmesan in a bowl until just combined.

Preheat oven to 375°F. Spread a thin layer of meat sauce in a 9x13 inch dish. Layer half the uncooked pasta, half the ricotta in dollops, and 1 ½ cups mozzarella. Top with half the remaining sauce. Repeat with remaining pasta, ricotta, sauce, and last 1 ½ cups mozzarella.

Cover with foil, bake 30 minutes, then uncover and bake 15 to 20 minutes more until bubbly and pasta is tender.

Let rest 10 minutes before scooping and serving.