In a skillet over medium heat, brown the lean ground beef for about 5–7 minutes until it's no longer pink, breaking it into smaller pieces as it cooks. Drain any excess grease and set aside.

In a mixing bowl, combine the cream cheese, sour cream, ricotta cheese, Italian seasoning, and garlic powder. Blend until smooth and well combined, about 2–3 minutes.

In your slow cooker, pour half of the marinara sauce, then add half of the uncooked bowtie pasta. Layer with the cooked ground beef, followed by the cheese mixture.

Top with the remaining bowtie pasta, pour the rest of the marinara sauce, and add half of the water. Ensure everything is well covered.

Cover the slow cooker and set it to low heat, cooking for about 2.5 hours. Check for doneness around the 2-hour mark.

Once cooked, sprinkle the shredded mozzarella cheese over the top, cover, and cook for an additional 20 minutes on low.