Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add a diced onion and sauté for 3-4 minutes until translucent. Stir occasionally.

Add 1 pound of lean ground beef, cook for 5-7 minutes until browned. Drain excess fat and break apart using a spatula.

Stir in 2 tablespoons of tomato paste, 1 teaspoon of Italian seasoning, 1 teaspoon of smoked paprika, salt, and pepper. Cook for 2 minutes.

Pour in 1 cup of beef broth and bring to a gentle simmer for 5-6 minutes, stirring occasionally until sauce thickens.

Mix in 1 cup of Greek yogurt or cottage cheese until smooth, ensuring it doesn’t boil to prevent curdling.

Cook your pasta according to package instructions until al dente, usually about 8-10 minutes. Drain and reserve some cooking water.

Add the drained pasta to the skillet with the sauce. Fold in 1 cup of shredded mozzarella and 1/4 cup of grated Parmesan until melted.

Serve hot, garnished with chopped parsley if desired, and enjoy with a side salad or steamed vegetables.