Pre-heat the oven to 350˚F.

Slice slider rolls in half horizontally without separating the rolls. Brush the cut surfaces of the rolls (tops and bottom) with melted butter and toast in the oven for about 10 minutes until lightly browned. If desired, brush the toasted halves with the garlic clove lightly.

Bring a large stockpot of water to a boil. Add salt and boil the pasta according to the package instructions until it is al dente. Drain, reserving a little of the pasta water. Return the pasta to the hot pot.

Add 1 cup of marinara sauce, 1 cup of mozzarella cheese, the Parmesan cheese and the parsley. Mix well.

Place the bottoms of the slider rolls on a baking sheet. Using tongs, cover the sliders with the pasta mixture. Spoon more marinara sauce on top and sprinkle the remaining ½ cup of mozzarella cheese over all twelve sliders. Return the tops to the slider rolls and wrap the pan with aluminum foil. Transfer the pan to the oven and bake at 350˚F for 10 to 15 minutes, until sliders are hot and the cheese has melted.