Servings: Serves 4

1/4 Cup extra virgin olive oil ¼ Cup extra virgin olive oil
1 Small onion, finely chopped 1 Small onion, finely chopped
2 Cloves garlic, finely chopped 2 Cloves garlic, finely chopped
6 Sage leaves 6 Sage leaves
10 Ounces short dried pasta, such as rigatoni or penne (3.5 cups) –TRY 12 or 16OZ 10 Ounces short dried pasta, such as rigatoni or penne (3.5 cups) -TRY 12 or 16OZ
1 Large floury potato, such as Yukon gold or russet, peeled & cut into 1/2-in. cubes 1 Large floury potato, such as Yukon gold or russet, peeled & cut into ½-in. cubes
(I used 2) – TRY 3 (I used 2) - TRY 3
5(8) Cups savoy cabbage, cut into 1/2-inch strips (I used 8 C of Napa) 5(8) Cups savoy cabbage, cut into ½-inch strips (I used 8 C of Napa)
8 Ounces Fontina or other good melting cheese, such as gruyere or raclette, sliced - more 8 Ounces Fontina or other good melting cheese, such as gruyere or raclette, sliced - more
3/4 Cup freshly grated parmesan cheese - MORE ¾ Cup freshly grated parmesan cheese - MORE

Preheat oven to 350°F.
Combine the oil and onion in a small frying pan and cook over moderately low heat until onion is soft, about 5 minutes. Add the garlic and sage and stir 1 minute more. Set aside.
Cook the pasta in a large pot of salted, boiling water until nearly tender. Drain the pasta, catching the water in another pot. Rinse the pasta, return the water in the new pot to a boil, add potatoes and cook until just tender, about 7 minutes.
Return pasta to the pot with the potatoes and add cabbage. Stir until cabbage wilts, about 1 minute. Drain the pasta, potato and cabbage, reserving a small jug of the cooking liquid. Stir the onion mixture into the pasta mixture.
Spoon half of the pasta into a lightly oiled baking dish (2.5 qt.), sprinkle half the cheeses and then season (salt & pepper). Top with the remaining pasta and then cheeses and season again. Pour about ⅓ cup of the reserved cooking liquid down the sides. Cover with foil and bake for 20 to 30 minutes to melt the cheese. Flash briefly under a hot broiler to brown the top & serve immediately.