Brown the Ground Beef: In a medium skillet over medium heat, brown 1 pound of lean ground beef until fully cooked, about 5–7 minutes. Drain any excess grease and season with salt and pepper.

Mix the Creamy Sauce: Combine 8 oz cream cheese, 1 cup sour cream, and 1 cup ricotta cheese with 1 tablespoon Italian seasoning and 1 teaspoon garlic powder. Blend until smooth, about 3–4 minutes.

Prepare the Slow Cooker: Layer half of the marinara sauce (around 2 cups) at the bottom of your slow cooker.

Layer the Pasta and Sauce: Scatter half of the uncooked bowtie pasta over the marinara sauce, then add half of the remaining marinara sauce on top.

Add Water: Fill the empty marinara jar with water and pour half over the layered pasta and sauce.

Layer the Meat and Creamy Sauce: Distribute half of your cooked ground beef over the pasta, followed by dollops of the creamy mixture.

Final Layering: Repeat layering with the remaining bowtie pasta, marinara sauce, water, and the remaining ground beef.

Cover and Cook: Place the lid securely and set to low for approximately 2.5 hours.

Check for Doneness: After 2.5 hours, check the pasta for doneness. If more time is needed, cook for an additional 30 minutes.

Add Mozzarella and Finish Cooking: Sprinkle 2 cups of shredded mozzarella cheese over the cooked pasta. Cover and cook for an additional 20 minutes until cheese has melted.