1. Bring a large pot of salted water to a boil. Cook the penne until al dente according to package instructions. Reserve about ½ cup pasta water, then drain.

2. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook while breaking it apart until browned and fully cooked, about 6–8 minutes. Drain excess fat if needed.

3. Push the beef to one side of the skillet and add the chopped onion and minced garlic. Sauté for 2–3 minutes until softened and fragrant, then mix with the beef.

4. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.

5. Pour in the beef broth and scrape any browned bits from the bottom of the pan. Let the mixture simmer for 3–5 minutes until slightly reduced.

6. Reduce heat to low. Stir in the Greek yogurt and shredded cheddar cheese, mixing until the sauce becomes smooth and creamy.

7. Add the cooked penne to the skillet and toss until all pasta is evenly coated with the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.

8. Season with salt and black pepper to taste, garnish with chopped parsley if desired, and serve hot.