Bring a large pot of generously salted water to a rolling boil. Add the high-protein pasta and cook according to package directions, typically 7 to 9 minutes. Before draining, reserve 1 full cup of the pasta cooking water. Drain the pasta and set aside.

While the pasta cooks, heat olive oil in a large, deep skillet over medium heat. Add the diced onion and bell pepper, cooking for 3 to 5 minutes until softened and the onion becomes translucent.

Add the ground beef to the skillet with the vegetables. Break it up into small crumbles using a wooden spoon. Cook for 5 to 7 minutes, stirring frequently, until completely browned with no pink remaining. Drain excess fat if necessary.

Stir in the minced garlic, dried oregano, paprika, salt, and black pepper. Cook for about 1 minute, stirring constantly, until fragrant. Add the tomato paste and stir to coat everything evenly. Cook for another minute.

Pour in the tomato sauce, stirring to combine thoroughly. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, to allow the flavors to meld and the sauce to reduce slightly.

Reduce heat to low. Add the light cream cheese in small chunks, stirring constantly as it melts into the sauce. Once fully incorporated and smooth, stir in the light sour cream or Greek yogurt. Mix gently until velvety and uniform.

Add the cooked pasta directly to the skillet. Using tongs, toss everything together to coat each piece. Gradually add the reserved pasta water, a few tablespoons at a time, tossing constantly until the sauce reaches your desired consistency.

Taste and adjust seasoning with additional salt and pepper if needed. Garnish with torn fresh basil leaves and grated Parmesan cheese. Serve immediately while hot.