Katie’s Pizza & Pasta, the chef-driven Italian concept from award-winning restaurateur Katie Lee, is expanding its presence at Target with the national rollout of Pasta Bake Entrées and Sauces following the launch of Katie’s pizzas at Target in the fall of 2025.
The next phase brings more of the Katie’s restaurant experience to home kitchens while building directly on the brand’s rapid retail growth. Now among the fastest-growing pizza companies in the United States, Katie’s has established itself as a category leader by translating its restaurant standards to grocery stores without compromise.
Together, the products tell a single story: Whether it’s served from a wood-fired oven in a Katie’s dining room or prepared at home, the food is still chef-made, ingredient-driven and rooted in the same techniques.
Related: Keep an Eye on Katie Lee: She’s About to Become a Nationwide Brand
The pasta bakes include Fiori Lemon Cream, Fiori Marinara and Fiori Arrabbiata. They’re built around hand-cut fiori noodles made from high-protein egg and semolina dough, produced in small batches and paired with chef-developed sauces and premium cheeses.
The sauces—Marinara, Arrabbiata and Lemon Cream—are slow-cooked using whole ingredients with no added sugar and no shortcuts. They’re the same sauces served to guests in Lee’s restaurants.
That consistency is rooted in Lee’s story as much as the food itself. A self-taught chef who built the St. Louis-based company independently after experiencing homelessness and addiction earlier in life, Lee created Katie’s with a clear premise: that real, clean, chef-driven food should meet people wherever they are. As the business scales nationally, that principle has remained intact. Growth has not changed the process; it has simply expanded access to it.
“Whether you’re sitting in one of our restaurants or cooking at home, it should feel the same,” said Lee. “Scaling doesn’t mean changing the process. It means staying disciplined about it. The most important thing is that nothing about how we make the food changes. It’s still chef-driven, still made in small batches, still rooted in the same standards we started with.”
