In a large skillet, brown the ground beef over medium heat, about 5-7 minutes.

In a bowl, blend cream cheese, sour cream, ricotta, Italian seasoning, and garlic powder until smooth.

In the slow cooker, layer half the marinara, then half the uncooked pasta, followed by remaining marinara, half the water, half the cooked beef, and creamy cheese mixture, repeating layers.

Cook on low for 2.5 hours, checking for doneness; add 30 more minutes if needed.

Sprinkle mozzarella over the top and cook for another 20 minutes until melted.

Serve hot, ensuring each portion includes all delicious layers.