Start by bringing a large pot of salted water to a rolling boil. Add the penne pasta and cook for 9-11 minutes until it reaches al dente. Drain the pasta but do not rinse.

In a large skillet over medium heat, add a drizzle of olive oil. Once heated, add the lean ground beef and break it up with a spatula. Cook for 6-8 minutes until the beef is browned, and drain any excess fat.

To the skillet with the browned beef, add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds.

Add the diced tomatoes, beef broth, Italian seasoning, salt, and pepper to the skillet. Stir and bring to a gentle simmer. Cook for 5-7 minutes.

Remove the skillet from heat and add the Greek yogurt and grated Parmesan cheese. Stir until the sauce is smooth and creamy.

Gently fold the drained penne pasta into the creamy beef sauce, ensuring every piece is coated. If necessary, warm on low heat.

Serve the High Protein Creamy Beef Pasta with freshly chopped parsley or basil, and add an extra sprinkle of Parmesan if desired.