In a large skillet, heat 1 tablespoon of oil over medium heat. Add 1 pound of lean ground beef, breaking it apart with a spatula. Cook for about 6-8 minutes until well browned and no longer pink, stirring occasionally. Drain excess fat.

Add 3 minced garlic cloves and 1 tablespoon of Italian seasoning to the skillet. Sauté for about 1 minute until fragrant.

Stir in diced tomatoes and bring to a gentle simmer. Cook for about 5 minutes.

Lower heat, add 1 cup of Greek yogurt and ½ cup of grated Parmesan cheese. Stir well for about 2 minutes until smooth.

Meanwhile, boil pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain and add to skillet. Toss for 1-2 minutes until coated.

Taste and adjust seasoning. Add reserved pasta water if the sauce is too thick. Serve immediately.