In a large skillet over medium heat, add the lean ground beef and cook until browned, stirring occasionally for about 5-7 minutes. Season lightly with salt and pepper, then drain excess grease.

In a mixing bowl, combine softened cream cheese, sour cream, ricotta cheese, Italian seasoning, and garlic powder. Blend until smooth and creamy, about 2-3 minutes.

Spread half of the marinara sauce at the bottom of the slow cooker. Add half of the uncooked bowtie pasta evenly over the sauce, followed by the remaining marinara and half the water.

Layer the cooked ground beef over the sauce and pasta, then add dollops of the creamy cheese mixture. Repeat with the remaining ingredients: another half of the uncooked pasta, non-reserved marinara, the remaining water, and the rest of the ground beef and cheese mixture.

Cover the slow cooker and cook on low for approximately 2.5 hours. Check the pasta around that time; it should be tender and the sauces bubbling.

Once the pasta is tender, sprinkle shredded mozzarella cheese evenly over the top. Cover again and cook for an additional 20 minutes on low, until the cheese is fully melted and bubbly.

Scoop generous portions of your creamy Slow Cooker Million Dollar Pasta into bowls and serve hot, garnished with fresh basil or parsley if desired.