Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         spaghetti -- cooked
   1      cup           tomato sauce
   2                    tomatoes -- peeled and
                        -- quartered
     1/8  cup           Madeira wine
   2      slices        cooked ham -- (thin slices),
                        -- coarsely chopped
   2      slices        cooked tongue -- cut in small pieces
     1/8  cup           canned sliced mushrooms
     1/8  cup           grated Swiss cheese

Preparation:

In saucepan, combine spaghetti, tomato sauce, and tomatoes. Cook for 15 minutes. Add Madeira wine, ham, tongue, and mushrooms. Mix well, and cook for 10 minutes. Off fire, add grated cheese. Mix well. Turn mixture into ovenproof casserole and bake at 450F for 10 minutes. Serve hot. Comments: Macaroni was born in Italy, but France adopted it when it was still in its infancy. It is an integral part of French cuisine, and has been used for centuries everywhere in France. French recipes are different from the traditional Italian ones -- not so much because the tastes of the two countries differ, but rather because French soil is richer and the climate milder and, therefore, a greater variety of ingredients are available. "Spaghetti Timbales" and "Macaroni Au Gratin" (also included in this database) are as French as "Soupe A L'Oignon" or "Crepes Suzette," and, in their way, they are as good. Timbales are served as a main dish, or with a light meat dish. The above proportions are for timbales as a main dish. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvi