Begin by bringing a large pot of salted water to a boil over high heat. Add your pasta and cook according to package instructions, typically around 8-10 minutes, until al dente. Drain and set aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the lean ground beef and cook for about 6-8 minutes, breaking it apart until fully browned.

With the beef still in the skillet, toss in the minced garlic and chopped onion. Sauté for about 2-3 minutes until the onion becomes translucent.

Lower the heat to medium-low and stir in the Greek yogurt and grated Parmesan cheese, mixing until you achieve a smooth consistency.

Add in the diced tomatoes and mix well, allowing them to meld with the sauce for about 2 minutes.

Incorporate the drained pasta back into the skillet, gently tossing until the pasta is evenly coated. Heat through for another 2-3 minutes.

Transfer the creamy beef pasta to serving plates, garnishing with extra grated Parmesan and cracked pepper if desired.