Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil over high heat. Once boiling, add 8 oz of penne pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water before draining the rest and set the pasta aside in a colander while you prepare the sauce.

In a large skillet, heat 1 tablespoon of olive oil over medium heat until shimmering. Add 1 medium diced onion and sauté for 2-3 minutes until it becomes translucent. Then, squeeze in 2 minced garlic cloves, cooking for an additional 30 seconds until fragrant. Stir in 1 lb of lean ground beef, breaking it up with a spatula, and cook until browned, roughly 6-7 minutes. Drain any excess fat.

With the beef browned, sprinkle in 1 tablespoon of Italian seasoning along with salt and pepper to taste. Pour in a 14.5 oz can of tomatoes with their juices, and add 1 cup of low-sodium beef broth. Stir well to combine and let it simmer uncovered for 5-7 minutes, allowing the sauce to thicken slightly while infusing delicious flavor.

Once the sauce has thickened, turn off the heat and stir in ½ cup of plain Greek yogurt until the mixture is creamy and smooth. If the sauce appears too thick, gradually add some of the reserved pasta water to achieve your desired consistency.

Gently fold the cooked penne pasta into the skillet with the creamy beef sauce, making sure every piece of pasta is well-coated. Sprinkle in ¼ cup of grated parmesan cheese, stirring briefly to allow it to melt and enhance the creaminess of the dish.

Plate your hearty High Protein Creamy Beef Pasta, garnishing with fresh basil or parsley for a burst of color and flavor. Serve warm.