Brown the ground beef in a skillet over medium heat. Season with salt and pepper, crumble, and cook until no longer pink. Drain excess grease and set aside.

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

Pour half of one jar of marinara sauce into the bottom of the slow cooker and spread evenly.

Sprinkle half of the uncooked pasta over the sauce. Pour the remaining half of the jar of marinara sauce over the pasta.

Fill the empty sauce jar with water and pour half of it over the contents in the slow cooker.

Sprinkle half of the cooked ground beef on top, then spread the entire cream cheese mixture evenly over it.

Layer the remaining uncooked pasta over the cheese layer, then pour in the second full jar of marinara sauce.

Gently pour the remaining half-jar of water over everything and top with the remaining ground beef.

Cover the slow cooker and cook on low for 2.5 hours. Check pasta for doneness. If needed, cook an additional 30 minutes.

Once pasta is fully cooked, sprinkle shredded mozzarella cheese evenly over the top. Cover and cook for an additional 20 minutes or until cheese is melted.

Scoop out servings with a large spoon, ensuring you get all the delicious layers in each portion.