Baked Pizzoccheri alla Valtellinese

Ingredients

• 2/3 pound pizzoccheri or buckwheat pasta if you want to make your pizzoccheri see my post about pizzoccheri
• 2 7/8 cups savoy cabbage or Swiss chard cut into small pieces with any tough stalks removed.
• 9/16 pound potatoes peeled and cut into smallish cubes
• 7 tablespoons unsalted butter
• 2 1/4 cups Gruyere cheese Valtellina Casera DOP or Bitto, cut into cubes
• 1 1/2 cups Parmesan or Grana Padano grated
• 5 sage leaves torn in half
• 1 garlic clove peeled
• freshly ground pepper
• salt for cooking and to taste