Lay two rouladen out and season with salt, pepper, and garlic. Turn over and lay one mozzarella stick at the wide end, sprinkle with some parmesan, and roll-up. Repeat with remaining slices of rouladen. Tie each roll with two strings. Heat olive oil in a large saute pan and brown rolls quickly. Meanwhile, add tomato paste to a large bowl and slowly incorporate the Clamato with a wooden spoon or whisk. Add to the saucepan and let simmer for 2 hours, covered.

Boil pasta until al dente. Serve the rolls with sauce over top.