Cook until no pink remains and juices run clear, then drain off excess grease. Ensure beef reaches 160°F if you check with a thermometer.

In a medium bowl, beat together the softened cream cheese, sour cream, ricotta cheese, Italian seasoning, and garlic powder until smooth and lump free. Set aside.

Spoon half a jar of marinara sauce into the bottom of the slow cooker and spread it into an even layer.

Arrange half the uncooked bowtie pasta over the sauce so the pieces lie fairly flat.

Fill the empty marinara jar with water and pour half of that water over the pasta.

Scatter half of the cooked ground beef over the pasta, then dollop and spread half of the cream cheese mixture on top of the beef.

Add the remaining pasta, pour in the second jar of marinara, and add the remaining water from the jar. Top with the rest of the cooked beef.

Press gently so the pasta is mostly submerged in sauce and liquid.

Cover and cook on low for about 2 hours and 30 minutes, begin checking at 2 hours: pasta should be tender but not mushy.

In the last 20 minutes of cooking, sprinkle the shredded mozzarella evenly across the surface and replace the lid.

When the cheese is melted and the pasta is tender, turn off the slow cooker and let the dish rest for 5 to 10 minutes before serving.