Begin by heating a skillet over medium heat and adding the lean ground beef. Cook until browned and no longer pink, about 8-10 minutes. Drain excess grease and set aside.

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

Spread half of the marinara sauce evenly in the slow cooker. Pour in half of the uncooked bowtie pasta, followed by the remaining marinara sauce and half the water.

Add half of the cooked beef over the pasta mixture, followed by a dollop of the creamy cheese mixture. Repeat layering with remaining ingredients.

Cover the slow cooker and set it to low heat. Cook for about 2.5 hours, checking for pasta tenderness around that time.

Sprinkle shredded mozzarella cheese over the top and cook on low for an additional 20 minutes until melted.

Serve hot from the slow cooker in generous portions, ensuring layers of cheese, beef, and pasta in each scoop.