Brown and crumble ground beef (season with salt and pepper.) Drain excess grease and set aside.

In a medium bowl, mix together cream cheese, sour cream, ricotta cheese, minced garlic and parsley.

In the bottom of a 6 quart (or larger) slow cooker, add half a jar of spaghetti sauce.

Evenly layer half the box of the cavatappi pasta on top of the sauce. Pour remaining jar of sauce over pasta.

Pour on half a jar of water then layer half the cooked ground beef mixture over top.

Dollop the entire cream cheese mixture evenly as possible over the beef layer. Do not stir.

Evenly layer the rest of the cavatappi pasta on top of the cream cheese layer.

Finally, layer the rest of the cooked ground beef on top.
Cover and cook on low for about 3-4 hours.

Stir mixture, then layer with 2 cups shredded mozzarella cheese. Cover for an additional 15-20 minutes (until cheese is melted.)