Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 finely chopped onion, sautéing for 3-4 minutes until it becomes translucent.

Stir in 2 minced garlic cloves and cook for an additional 30 seconds until fragrant.

Add 1 pound of lean ground beef to the skillet, breaking it apart and cooking for 5-7 minutes until browned.

Stir in 2 tablespoons of tomato paste, 1 teaspoon of Italian seasoning, and 1 teaspoon of smoked paprika. Season with salt and pepper.

Pour in 1 cup of beef broth and bring it to a gentle simmer. Cook for 5-6 minutes until the sauce thickens slightly.

Lower the heat to low and gently add 1 cup of Greek yogurt or cottage cheese. Stir well until smooth.

In a separate pot, bring salted water to a boil and cook 8 ounces of pasta until al dente. Drain.

Fold in the drained pasta with the sauce and stir in 1 cup of shredded mozzarella cheese until melted.

Serve hot, garnished with fresh parsley if desired.