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

In a large skillet, heat over medium heat and add ground beef. Cook for 5–7 minutes, breaking apart until browned. Drain excess fat.

Add minced garlic to the skillet and sauté for 1 minute until fragrant.

Stir in diced tomatoes and beef broth, increasing heat to simmer for 5 minutes.

Reduce heat to low, stir in Greek yogurt and Parmesan cheese until smooth. Adjust consistency with reserved pasta water if necessary.

Add cooked pasta to the sauce, toss to coat evenly. Heat through for a minute and serve hot.