In a large non-stick skillet, cook sausage, breaking up into small pieces, 5-6 minutes. Drain excess grease.
Add garlic to the skillet with the meat and cook for 30 seconds, or until fragrant. Add basil, oregano, salt, pepper, and sugar. Stir until combined. Add tomatoes, water, and pasta, stirring after each addition. Cover, reduce the heat to medium-low, and simmer for 17-20 minutes (or until the pasta is tender), stirring occasionally so the pasta doesn’t stick.
Stir in the parmesan cheese, ½ cup mozzarella, and ½ cup ricotta cheese. Let sit until the cheese is melted and the sauce has slightly thickened.
Top with remaining ½ cup mozzarella and dot with remaining 1/2 cup ricotta. Serve.
Notes
My favorite marinara to use is Rao's Homemade Marinara. I like to stock up when Costco has it on sale.