In a large skillet over medium heat, brown the lean ground beef until it is no longer pink, about 7-10 minutes. Drain any excess grease.

In a mixing bowl, combine the softened cream cheese, sour cream, ricotta cheese, Italian seasoning, and garlic powder. Whip until smooth.

Spread half of the marinara sauce at the bottom of your slow cooker. Layer half of the uncooked bowtie pasta over the sauce.

Pour remaining marinara sauce over the pasta, then drizzle half of the water evenly over the ingredients.

Layer half of the cooked ground beef over the sauce, followed by dollops of the cheesy mixture.

Repeat layering with remaining bowtie pasta, marinara sauce, water, and ground beef.

Cover the slow cooker and set it to low, cooking for 2.5 hours, checking pasta tenderness towards the end.

Once pasta is tender, sprinkle shredded mozzarella cheese over the top and let cook for an additional 20 minutes.