Boil the spaghetti and drain.

Grate the toasts or the dry bread and use it to sprinkle a buttered soufflé form. Grate the parmesan and set it aside.

Finely chop and sauté the onions in a pan. Peel the tomatoes, remove the seeds and chop finely. Add them to the pan and season with salt and pepper. Bring the sauce to a boil until the liquid has evaporated.

Put 1/3 of the pasta in the form, add half of the mushrooms, the ham, the sauce and the parmesan. We repeat this step another time and finally we cover our mixture with the rest of our ''B''.

Mix the cream with the eggs and pour over the pasta.

Bake the soufflé for 40 minutes at 180°Ⅽ and ... Bon appetit!