Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until soft, about 3–4 minutes.

Stir in the garlic and cook for 30 seconds until fragrant.

Add the ground beef and cook, breaking it apart, until browned and fully cooked.

Stir in the diced tomatoes, beef broth, Italian seasoning, salt, and black pepper. Simmer for about 5 minutes.

Remove the skillet from heat and allow it to cool slightly.

Stir in the Greek yogurt and Parmesan cheese until the sauce becomes smooth and creamy.

Add the cooked pasta to the skillet and toss until evenly coated.

Garnish with fresh herbs if desired and serve warm.