Season the ground beef with salt and pepper. Crumble it into a large skillet. Cook over medium heat until fully browned. Drain excess grease and set the beef aside.

In a medium bowl, combine the softened cream cheese, sour cream, ricotta, Italian seasoning, and garlic powder. Stir until smooth and well blended.

Pour half a jar of marinara sauce into the slow cooker. Spread an even layer of half the uncooked bowtie pasta on top.

Spoon the remaining marinara over the pasta. Add half the measured water (from the empty jar). Scatter half the cooked beef across the top.

Dollop or spread the cheese mixture evenly over the beef layer.

Add the remaining pasta in a single even layer. Pour the rest of the marinara and the remaining water over the pasta. Top with the remaining beef.

Cover the slow cooker. Cook on low for 2 hours and 30 minutes. Start checking pasta for tenderness at about 2 hours and 15 minutes to avoid overcooking.

When the pasta is tender, sprinkle the shredded mozzarella over the top. Cover and cook on low for an additional 20 minutes, until the cheese is melted.

Turn off heat and let the dish rest for 5 to 10 minutes before serving.