Baked Ziti on the Fly

What is "Baked Ziti On The Fly"? It is the taking of the technique used in making traditional baked ziti, and adapting it to whatever ingredients you have on hand. One must not plan to make Baked Ziti on the Fly; one must become inspired to make it On The Fly, preferably at 7 in the am when the house is still quiet.

-sauce: Leonardo e Roberto's garlic basic parmesan dipping oil, which your roommate bought at a flower show over a year ago and left in the house when she moved to Nashville; LeR's sundried tomato dipping oil; half cup of milk for some semblance of 'sauciness'; minced garlic; salt; onion powder; crushed dried chili pepper from Indian grocery; an egg. Saute garlic and oils first; cool mixture with cold milk before tossing in the egg; toss in extra garlic if you are of Korean descent
-penne (meaning 'feather' or 'quill') pasta leftover from previous pasta cooking endeavor (vodka penne), cooked less than al dente
-frozen broccoli for extra nutrition; toss in with boiling penne
-old pancetta wrapped in foil that you scrutinize and end up tossing into the bin because old meat is a health risk
-fresh rosemary; forget to put this in
-order in the pan: cooking spray, pasta, sauce, extra onion powder; parm cheese to heart's content, bread crumbs; bake at 375 degrees Fahrenheit until it looks and tastes good to you; forget to cover with aluminum foil
-use other baked ziti cheeses (mozzarella, ricotta, etc.) and spaghetti sauce only if you have them on hand
-mourn the lack of sriracha sauce