In a large skillet over medium-high heat, add 1 pound of lean ground beef, cooking for about 5-7 minutes or until browned. Drain excess grease and set aside.

In a mixing bowl, combine 8 ounces of softened cream cheese, 1 cup of sour cream, and 1 cup of ricotta cheese. Add 2 teaspoons of Italian seasoning and 1 teaspoon of garlic powder, then mix until smooth.

Layer the Slow Cooker by spreading half of a 24-ounce jar of marinara sauce at the bottom. Add half of the uncooked bowtie pasta (8 ounces), followed by half of the remaining marinara, half a cup of water, half of the cooked ground beef, and half of the cheese mixture. Repeat layers.

Cover the slow cooker and set it to low. Cook for 2.5 to 3 hours, checking for tenderness at the 2.5-hour mark.

Once the pasta is tender, uncover and evenly sprinkle 1.5 cups of shredded mozzarella cheese. Cover and cook for an additional 20 minutes on low.

Serve warm, garnished with fresh basil or parsley if desired.