Cook the penne pasta according to package instructions. Once cooked, drain and set aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant, about 2-3 minutes.

Crumble in the lean ground beef and cook until browned and cooked through, about 5-7 minutes.

Stir in the can of diced tomatoes (with juices) and pour in the beef broth. Mix in the Greek yogurt, grated Parmesan cheese, Italian seasoning, and season with salt and pepper.

Let this simmer for a few minutes, allowing the ingredients to meld into a creamy sauce.

Toss the cooked penne pasta into the skillet, stirring gently until every piece is coated in the beef mixture.

Plate your creamy beef pasta and finish with a sprinkle of fresh basil or parsley.