Cook the pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, and cook until soft, about 5 minutes.

Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and the liquid has evaporated, around 3-4 minutes.

Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon, about 7-8 minutes. Drain excess fat if necessary.

Stir in the diced tomatoes, tomato paste, beef broth, Italian seasoning, smoked paprika, salt, and pepper. Let it simmer for a few minutes.

Reduce the heat and mix in Greek yogurt, cottage cheese, and grated Parmesan. Mix until smooth and creamy.

Add the cooked pasta to the sauce mix, tossing until well-coated.

If desired, sprinkle in red pepper flakes for a kick.

Sprinkle shredded mozzarella on top, cover, and let it melt for a couple of minutes.

Serve with fresh basil or parsley and extra Parmesan on the side.