Begin by bringing a large pot of salted water to a boil over high heat. Once the water is bubbling, add the penne pasta and cook according to package instructions until al dente, about 8–10 minutes. Once done, drain the pasta in a colander and reserve ½ cup of the pasta water for later use.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the lean ground beef to the pan, breaking it apart with a spatula. Cook for about 6–8 minutes until the beef is nicely browned and no longer pink. Once browned, carefully drain any excess fat from the skillet, leaving the flavorful bits behind.

Push the cooked ground beef to one side of the skillet. Add the finely chopped onion and minced garlic to the empty side, sautéing for 2–3 minutes until softened and fragrant. Stir everything together gently, allowing the flavors to combine as the onion turns translucent.

Stir in 2 tablespoons of tomato paste, mixing well to incorporate it into the beef and aromatics. Let the mixture cook for an additional 1–2 minutes, allowing the tomato paste to caramelize slightly and deepen in flavor.

Pour in 1 cup of beef broth, stirring well to combine everything in the skillet. Bring the mixture to a gentle simmer and cook for 3–5 minutes, watching for it to thicken slightly.

Lower the heat to medium-low and add ¾ cup of plain Greek yogurt and 1 cup of shredded cheddar cheese to the skillet. Stir continuously until everything is creamy and smooth. If the sauce appears too thick, gradually add the reserved pasta water until you reach your desired consistency.

Add the drained penne pasta to the creamy sauce in the skillet. Gently toss everything together until the pasta is fully coated in the delicious sauce.

Taste the creamy high protein beef pasta and season with salt and black pepper to your preference.

For a fresh finishing touch, sprinkle chopped fresh parsley over the dish before serving.