Begin by filling a large pot with water and bringing it to a boil over high heat. Once boiling, add salt and your pasta. Cook according to package instructions, about 10-12 minutes, then drain and set aside.

Heat olive oil in a large skillet over medium heat. Add the lean ground beef and brown for 5-7 minutes until no longer pink. Drain excess fat.

Stir in the drained diced tomatoes and beef broth. Bring to a gentle simmer for 5-7 minutes.

Reduce heat to low and gradually mix in the Greek yogurt and Parmesan cheese, stirring until creamy, about 2 minutes.

Add the drained pasta to the skillet and gently toss until the pasta is coated in the sauce.

Taste and adjust seasoning with salt and pepper. Cook for another 2-3 minutes until heated through.