1. Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente (9–11 minutes). Drain and set aside.

2. Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart. Cook for 6–8 minutes until browned and no longer pink. Drain excess fat if necessary.

3. Add chopped onion to the beef and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds more until fragrant.

4. Pour in diced tomatoes with juices and beef broth. Add Italian seasoning, salt, and pepper. Stir to combine and bring to a simmer. Reduce heat and cook for 5–7 minutes.

5. Remove skillet from heat and stir in Greek yogurt and Parmesan cheese until fully incorporated and creamy. Adjust seasoning as needed.

6. Add the drained penne pasta to the skillet and toss to coat evenly with sauce. Warm gently over low heat for 1–2 minutes if needed.

7. Serve hot, garnished with chopped fresh basil or parsley.