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Cook the penne pasta according to package instructions in a pot of salted boiling water. Once it’s al dente, drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Toss in the chopped onion and minced garlic, sautéing until the onions turn translucent.
Add in the ground beef, breaking it apart with a spatula. Cook until it’s browned and fully cooked, about 7-10 minutes. If there’s excess fat, drain it off.
Stir in the diced tomatoes (with their juices), beef broth, Italian seasoning, and a pinch of salt and pepper. Bring this to a simmer.
Once it’s all bubbling nicely, lower the heat and mix in the Greek yogurt and Parmesan cheese. Stir until everything is melted and mixed beautifully.
Gently fold the cooked penne pasta into the skillet, tossing it all together until the pasta is coated in the creamy beef sauce.
Give it a taste and adjust the seasoning if necessary. Let it sit for a few minutes off the heat to thicken up.
Serve warm and garnish with fresh basil or parsley.