Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook for 9-11 minutes until it's al dente, stirring occasionally. Drain the pasta and set aside.

Brown the Beef: In a skillet, heat olive oil over medium-high heat. Add lean ground beef and cook for 6-8 minutes until browned, draining excess fat.

Sauté the Aromatics: Stir in chopped onion and cook for 3-4 minutes. Add minced garlic and cook for an additional 30 seconds.

Create the Sauce: Pour in canned diced tomatoes, beef broth, and Italian seasoning. Simmer for 5-7 minutes.

Stir in the Creaminess: Off the heat, mix in Greek yogurt and Parmesan cheese until fully incorporated.

Combine with Pasta: Add the drained penne to the skillet and toss gently to coat with the sauce. Reheat if necessary.

Garnish and Serve: Garnish with fresh basil or parsley, and serve immediately.