Begin by bringing a large pot of salted water to a boil over high heat. Add your pasta (penne or fusilli) and cook according to the package instructions, about 8–10 minutes, until al dente. Drain the pasta.

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. Drain any excess grease.

With the beef still in the skillet, add the minced garlic and chopped onion. Sauté for about 2–3 minutes, until the onion is translucent.

Lower the heat to medium-low and stir in the Greek yogurt and grated Parmesan cheese for about 2 minutes until smooth. Add in the diced tomatoes and mix thoroughly.

Incorporate the drained pasta back into the skillet, tossing everything together until evenly coated. Heat for another 2–3 minutes.

Transfer the creamy beef pasta to serving plates. Add extra grated Parmesan on top and serve.