Cook the pasta one minute shy of the package instructions. Drain well and set aside.

In a large, deep skillet or Dutch oven, cook the beef, diced onion, and ½ teaspoon of garlic over medium heat until the meat loses its pink color. Drain any excess grease and return the pan to the heat.

Sprinkle the beef with Italian seasoning, salt, and ¼ teaspoon of pepper; cook for a minute or two while stirring.

Pour in the marinara sauce and the water. Allow it to simmer gently for a few minutes until warmed through. Stir in the cooked pasta and remove from heat.

Preheat the oven to 350 degrees F. Coat a 13×9-inch baking dish with non-stick cooking spray.

In a large mixing bowl, combine ricotta and the egg. Stir until smooth. Add half of the shredded mozzarella, remaining garlic, half of the Parmesan cheese, parsley, and the remaining pepper.

Assemble the casserole by adding half of the beef and pasta mixture to the prepared baking dish. Spoon dollops of the ricotta mixture over the top evenly. Follow with the remaining beef and pasta mixture, spreading it with the back of a spoon to cover the creamy layer.

Cover with foil and bake for 30 minutes. Remove the foil, sprinkle on the remaining mozzarella and Parmesan cheese, and bake uncovered for another 5 to 10 minutes, or until bubbly and golden.

Garnish with fresh basil and let it stand for 5 minutes before serving.