I enjoy cooking for my two parrots. Picture on the right is of our sun conure Samuel. He enjoys trying new things and but his true love is corn. Our other parrot Morgan is a pasta freak. Here is a recipe for manicotti that my birds really enjoy. When feeding your parrots you should stick to organic fruits and vegetables. They are very sensitive to pesticides. Grow your own fruits and vegetables whenever possible if not please buy them organic.
4 wheat manicotti pasta shells
1/4 cup organic small curd cottage cheese
1/8 cup steamed broccoli pieces
1/8 cup shredded carrot
1/4 cup organic frozen corn
2 large cage-free eggs with shell
3 medium organic tomatoes
Preheat oven to 350 degrees. Very lightly grease with olive oil a 8x8 glass casserole dish (no non-stick or Teflon coated) and set aside. Boil the manicotti shells until they are slightly tender but still firm enough to fill. Drain and allow to cool.
Scramble the eggs with crushed shells and set aside. Combine cottage cheese, broccoli, carrots and corn in a medium mixing bowl. Add the egg mixture and mix until blended. Using a small spoon fill each manicotti shell with the egg, cheese and veggie mixture. Line the manicotti shells in a row in the already greased pan. Bake for 15 minutes.
Wash the tomatoes, cut out stems and remove leaves (toxic to birds). Slice the tomatoes and then put in a cereal bowl. Crush the tomatoes using a fork into a fine pulp. After the 15 minutes is up for the manicotti remove it from the oven and spoon the crushed tomatoes and juice over the noodles. Return to the oven and bake for an additional 15 minutes.
After 15 minutes remove from oven and allow it to cool. Serve the meal to your parrots when it is at room temperature. Never serve a parrot food that is piping hot because they can burn their crop which can lead to a serious infection.
Leftovers can be refrigerated for 3-5 days. I have also cut up the shells, placed them in an ice cube tray, froze them and then placed them in individual sandwich bags.