In a large skillet over medium heat, brown the lean ground beef, breaking it into small pieces while cooking, for about 5-7 minutes. Season with salt and pepper to enhance flavor. Once browned and no longer pink, drain the excess fat and set the beef aside.

In a mixing bowl, blend together the softened cream cheese, sour cream, and ricotta cheese until smooth and creamy, about 2-3 minutes. Add Italian seasoning and garlic powder, stirring until fully combined.

In your slow cooker, spread half of the marinara sauce at the bottom. Then layer half of the uncooked bowtie pasta evenly over the sauce.

Pour the remaining marinara sauce over the pasta and drizzle half the water onto the mixture. Add half the browned ground beef evenly over the sauce, followed by generous dollops of the creamy mixture.

Add the remaining uncooked bowtie pasta, topping it with the second jar of marinara sauce. Pour over the last half of the water and sprinkle the rest of the ground beef evenly.

Cover the slow cooker with its lid and set it on low heat, cooking for about 2.5 hours. After 2.5 hours, check the tenderness of the pasta; if not yet al dente, cook for an additional 30 minutes.

Once the pasta is cooked, sprinkle a generous amount of shredded mozzarella cheese over the top. Cover again and cook for an additional 20 minutes on low.

Gently mix the layers together in the pot. Serve the Slow Cooker Million Dollar Pasta hot and enjoy!