Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or a 3-quart casserole dish.

In a large skillet or Dutch oven over medium-high heat, cook the ground beef, breaking it up with a spoon, until no longer pink and browned, about 5-7 minutes. Drain any excess fat.

To the skillet with the beef, add the uncooked pasta, marinara sauce, water or broth, garlic powder, Italian seasoning, salt, and pepper. Stir well to combine. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes, stirring occasionally, until the pasta is just tender.

Turn off the heat. Stir in 1 cup of the shredded mozzarella cheese until melted and creamy. Transfer the entire mixture to the prepared baking dish. Sprinkle the remaining 1 cup of mozzarella, the cheddar cheese, and the Parmesan cheese evenly over the top.

Bake, uncovered, in the preheated oven for 15-20 minutes, or until the cheese is fully melted, bubbly, and starting to turn golden brown in spots.

Remove the casserole from the oven and let it rest for 5 minutes. This allows the sauce to thicken slightly for cleaner serving. Garnish with chopped fresh parsley if desired.