Preheat oven to 475 degrees. In a Dutch oven or large oven-safe pot, cook beef and onion over medium heat until mostly browned, about 5 minutes. Drain well.

Stir in garlic until fragrant, about 30 seconds. Stir in water, pasta, crushed tomatoes, tomato sauce, tomato paste, sugar, basil, Italian seasoning, fennel, 1 teaspoon salt, and 1/4 teaspoon pepper.

Bring to a boil, reduce heat, and simmer uncovered until pasta is tender, about 15 minutes.

Drop large spoonfuls of ricotta on top of pasta. Sprinkle with mozzarella and parmesan. Bake until cheese is melted and bubbly, about 15 to 20 minutes.