Bring a large pot of salted water to a rolling boil over high heat. Add 250 grams of whole wheat pasta and cook according to package instructions, typically about 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander and set it aside, while keeping it warm for later mixing with the creamy beef sauce.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic to the skillet, sautéing them for about 3-4 minutes. Cook until the onion becomes translucent and fragrant, stirring occasionally to prevent burning.

Add 500 grams of lean ground beef to the skillet with the sautéed onion and garlic. Break up the meat with a wooden spoon and cook for approximately 5-7 minutes, or until browned throughout.

Stir in the diced red bell pepper and chopped spinach, cooking for an additional 3-4 minutes.

Sprinkle in 1 teaspoon each of dried oregano and paprika, along with salt and pepper to taste. Stir well to coat the beef and vegetables evenly with the spices.

Add 1 cup of low-fat cream cheese to the skillet, stirring continuously until it melts and creates a smooth, creamy sauce.

Pour in 2 cups of low sodium beef broth, then bring the mixture to a gentle simmer over medium-low heat. Allow it to cook for about 5 minutes, stirring occasionally, until the sauce slightly thickens.

Lower the heat and gently fold in ½ cup of plain Greek yogurt and ¼ cup of grated Parmesan cheese. Continue stirring until fully combined and creamy.

Toss the drained whole wheat pasta into the skillet, gently mixing it into the creamy beef sauce until all the pasta is well-coated. Cook for another 2-3 minutes over low heat, allowing the flavors to meld together.

Once everything is heated through and flavors melded, serve the creamy beef pasta hot. Garnish with freshly chopped parsley, if desired.