In a large skillet, brown 2 pounds lean ground beef over medium heat for 8-10 minutes. Drain off grease. Add 1 cup diced onion and cook for 1-2 minutes. Season with salt and black pepper to taste. Remove from heat.

In a medium bowl, combine 8 ounces softened cream cheese, ½ cup sour cream, 1 cup ricotta cheese, 2 teaspoons minced garlic, and 1 ½ teaspoons Italian seasoning.

Lightly spray the insert of a 6-8 quart slow cooker with nonstick cooking spray.

Add half of one jar of pasta sauce to the bottom of the slow cooker.

Layer half of the uncooked cavatappi pasta on top of the sauce.

Add the remaining half of that jar of sauce, then pour half of the jar of water over the sauce.

Spoon half of the ground beef and onion mixture evenly over the water.

Dollop all of the cream cheese mixture over the beef layer.