Heat a large skillet over medium-high heat. Brown the ground beef. While it is cooking add in the minced onion and garlic. Brown completely and drain off any excess fat.

Continue to heat the skillet over medium-high heat and add in the diced tomatoes, tomato sauce, uncooked pasta, Italian herbs, garlic salt and onion powder. Stir well to combine and add in the water.

Bring the ingredients to a simmer, and then reduce the heat to medium-low. Cover skillet, and cook on medium-low heat for 10-12 minutes or until pasta is cooked to al dente.

Once pasta is cooked, add in dollops of ricotta cheese and the shredded mozzarella. Cover the skillet with a lid, and let the cheeses melt, continue to simmer on low for an additional 5 minutes. Remove from heat and let cool for 5 minutes before serving.

Serve with shredded Parmesan cheese and a sprinkling of Italian parsley or basil, if desired.