Start by cooking the penne pasta according to the instructions on the package. Make sure to salt the water to add flavor. Once the pasta is done, drain it and set it aside.

In a large skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic to the skillet. Sauté until they become fragrant and the onion starts to turn translucent, about 2-3 minutes.

Add the lean ground beef to the skillet. Cook the beef until it is browned and no pink remains, about 5-7 minutes, breaking it into small pieces as it cooks.

Stir in the diced tomatoes with their juices and the beef broth. Let the mixture simmer for a few minutes to meld the flavors.

Lower the heat and mix in the Greek yogurt and grated Parmesan cheese. Stir until everything is well combined and creamy.

Add Italian seasoning, salt, and pepper to taste. Let the mixture simmer for a few more minutes for the flavors to deepen.

Toss the cooked penne pasta with the creamy beef mixture until well coated with the sauce.

Serve the pasta immediately, garnished with fresh basil or parsley for a pop of color and extra flavor. Consider a side salad or garlic bread.