In a large pot, bring salted water to a rolling boil. Add penne pasta and cook according to package instructions until al dente, about 8–10 minutes. Reserve ½ cup pasta water, drain, and set aside.

In a large skillet over medium heat, add olive oil. Once warm, add lean ground beef, breaking it up with a spatula. Cook for 6–8 minutes until browned.

Push beef to one side, add diced onion and garlic to the other side, and sauté for 2–3 minutes until onion is translucent.

Stir in tomato paste, mixing with beef and onions, and cook for 1–2 minutes to caramelize.

Pour in beef broth, stir to combine, and let simmer for 3–5 minutes.

Lower the heat and add Greek yogurt (or cottage cheese) and shredded cheese, stirring until smooth and creamy. Add reserved pasta water as needed.

Add drained penne pasta to the sauce and toss to combine, cooking for about 2 minutes.

Season with salt and black pepper to taste, and serve hot garnished with chopped parsley.