Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to the package instructions until al dente, which typically takes about 10 minutes. Stir occasionally to prevent sticking, then reserve ½ cup of the pasta water before draining the rest.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add the lean ground beef and cook for 6–8 minutes, breaking it apart with a spatula until browned and no longer pink.

Shift the browned beef to one side of the skillet and add the diced onion and minced garlic to the empty side. Sauté for 2–3 minutes until they become fragrant and the onion is translucent.

Stir in 2 tablespoons of tomato paste into the skillet, coating the beef and aromatics. Cook for an additional 1–2 minutes, allowing the paste to caramelize slightly.

Pour in 1 cup of beef broth, stirring well to combine. Bring to a gentle simmer and let cook for 3–5 minutes until slightly thickened.

Reduce the heat to low and add ¾ cup of plain Greek yogurt and 1 cup of shredded cheddar cheese to the skillet. Stir gently until both melt and create a creamy texture.

Add the drained penne pasta directly into the skillet, tossing everything together until the pasta is fully coated in the creamy sauce.

Season your Creamy High Protein Beef Pasta with salt and black pepper to taste. Garnish with fresh parsley if desired.