Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and set aside.

In a large skillet, brown the lean ground beef over medium heat for 5–7 minutes, breaking apart with a spatula. Drain excess fat if necessary.

Add diced onion and minced garlic to the skillet. Cook for 2–3 minutes until onions are soft and garlic is fragrant.

Stir in diced tomatoes, Greek yogurt, and grated Parmesan cheese. Simmer on low heat for 5 minutes, allowing flavors to meld.

Gently add the drained pasta to the skillet and mix well to combine, cooking for an additional minute. Serve immediately.