Start by browning the ground beef in a skillet. Season with salt and pepper, drain excess grease, and set it aside.
In a mixing bowl, combine cream cheese, sour cream, ricotta, minced garlic, and parsley. Stir until smooth.
Layer half a jar of spaghetti sauce in the bottom of your slow cooker.
Add half the pasta evenly over the sauce layer.
Pour one full jar of spaghetti sauce over the pasta, followed by half a jar of water.
Spread half the browned ground beef over the sauce layer, then dollop the cream cheese mixture on top in an even layer.
Repeat the layers with the remaining pasta, sauce, water, and ground beef.
Set your slow cooker to LOW and cook for 2-3 hours. Check at 2 hours as cookers can vary.
When the pasta is tender, stir gently to combine everything. Add mozzarella cheese on top and cover until melted (about 5 minutes).
Sprinkle dried parsley over the top for a pop of color, if desired. Serve warm!
