In the same skillet, add the marinara sauce, crushed tomatoes, red wine, and water.
Cook on medium-high heat until the mixture boils.
While the sauce is cooking, mix the ricotta cheese and parmesan cheese and set it aside.
Once the sauce boils, stir the dry pasta into the sauce mix.
Nestle the meatballs back in the skillet.
Add spoonfuls of the ricotta cheese mix between the meatballs. with fresh basil and serve.
Cover and bake for 35 minutes at 400°.
After 35 minutes, uncover the skillet, cover the dish with shredded mozzarella cheese and bake for another 5-7 minutes, until the cheese is melted.
Garnish with fresh basil.